Potato Buns (Bread Machine)

Submitted by subaruthie

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Yields: 12 buns
• Serves: 12

ingredients

• 1 3⁄4 cups water
• 4 cups bread flour
• 3 tablespoons olive oil
• 1 1⁄4 teaspoons salt
• 2 tablespoons sugar
• 1⁄2 cup potato flakes
• 1 3⁄4 teaspoons bread machine yeast

directions

1. Add the ingredients in order to bread machine pan.
2. Set on dough setting.
3. After first rise, remove dough (do not let it rise a second time in the machine!).
4. Divide dough into 12 equal parts (or more, depending on the size bun you need).
5. To shape hot dog buns: roll dough between hands until roughly the diameter and length of a hot dog.
6. To shape hamburger buns: flatten dough ball into roughly the shape of a hamburger.
7. Place shaped dough on a large baking sheet that has been covered with parchment paper. This makes for very easy removal and clean up!
8. Preheat oven to 375°F.
9. Allow dough to rise for 15 minutes while oven preheats.
10. Bake buns for 15-20 minutes, or until tops turn light golden brown.
11. Allow buns to cool slightly before slicing.
12. Buns may be frozen.
13. To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.

Reviews

[CarrolJ]

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

 

[Chocolatl]

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!

 

[Eastomgm]

Amazing!

 

[sklhczech]

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.

 

[Jezski]

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