Prep 17 mins
Cook 2 hrs 23 mins
These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)
- 118.29 ml instant mashed potatoes
- 236.59 ml boiling water
- 11.09 ml active dry yeast
- 59.14 ml warm water
- 236.59 ml small curd cottage cheese
- 59.14 ml sugar
- 29.58 ml vegetable oil
- 1 egg, slightly beaten
- 4.92 ml salt
- 946.36-1064.65 ml flour (I use part whole wheat flour)
- Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
- Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
- Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
- Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
- Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
- Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
- Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
- NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.
Excellent! The best hamburger bun recipe I've tried. Less oil than other recipes which I think is the key, also the addition of potato flakes and cottage cheese gives a perfect texture. Used 1 cup whole wheat flour, the rest unbleached. Tender buns that stay soft even after storing. After mixing the dough in the Kitchen Aid, cottage cheese was no longer chunky and wasn't evident at all in the finished product. Made 12 buns, which were still large, but I always forget to form them a little higher, my buns always end up a little too wide. Would be great for hot dog buns, too. Thanks for sharing the recipe!
I've been making these for years. If you like onion rolls, use a little dried onion soup mix sprinkled on top before baking.
Very nice receipe! W<br/><br/>We have a wheat allergy in our family, so we used spelt flour. <br/><br/>We also left out the sugar because we don't like sweet buns and choose sesame-oil as vegetable oil which gave an extra bit of flavour. <br/><br/>We tried it three times and will definetly keep it.