By subaruthie on February 11, 2010
Photo by Chocolatl
Photo by Chocolatl
"This is a simple potato bread recipe, mixed in a bread machine, that makes one dozen hot dog or hamburger buns, or could be used for rolls. The crust bakes very light brown, and the bread has a very smooth texture inside. These are egg-, milk-, and soy-free, which is nearly impossible to find in store-bought buns. These freeze very well for later use, and pre-sliced frozen buns defrost easily in a toaster or microwave. Preparation time assumes 5 minute ingredient assembly, 50 minute single-rise dough cycle, 5 minute dough shaping, and 15 minute rise."
Serving Size: 1 (85 g)
Servings Per Recipe: 12
"This was a pretty tasty recipe. The dough was extremely sticky and to make the rolls I had to use a lot of oil on my hands. I suggest that the next time it should be made with either less water or more flour to correct. In addition I found that the bread was a bit dense. I will also increase the yeast to a more common amount, and let the rolls rise longer than just the 15 min mentioned in recipe so it will be lighter. Even though I had some problems the taste of this bread is good and is worth making adjustments next time. Made for PAC Spring 2914"
"What a great recipe! I used plain vegetable oil, and topped with Recipe #421678 but otherwise made as written. These are great sandwich buns, but have enough flavor to be eaten on their own as dinner rolls. A definite keeper. Thanks for posting!"
"I had never made buns using my bread machine to make the dough--always did it the "old fashioned" way by hand, and since time was short and I didn't want to make another trip to the store, I tried this recipe. These were the best buns I've ever made! I used Jezski's suggestions and used canola oil and added an egg and instead of regular potato flakes I used garlic butter flakes as that is what I had on hand. This made the best hamburger buns--I used them for barbecue pork sandwiches--my kids inhaled them and wanted me to make another batch after supper last night. This is definitely a recipe that I will use alot."
"Five stars PLUS! Splendid rolls. I cut the water to 1-1/2 cups and added an egg, used canola oil instead of olive, used 2 tsp. of yeast, followed the recipe for the rest. The rolls are very large and very good. I shaped them somewhat like Kaiser rolls; they were beautiful. Subaruthie, thanks for a keeper. I'll use this recipe a lot. . . . . Janet"