Wheat Potato Buns
"A nice soft bun that's great for burgers and sandwiches."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
12 medium sized buns
ingredients
- 1 1⁄4 cups 1% low-fat milk, heated to body temp
- 1⁄3 cup warm water
- 2 1⁄4 teaspoons active dry yeast
- 1⁄3 cup reduced fat margarine (like Brummel&Brown spread)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1⁄2 cup instant potato flakes
- 1⁄2 teaspoon vital wheat gluten
- 1 1⁄3 cups all-purpose flour
directions
- Combine the warm milk, warm water, yeast, salt and sugar in a large bowl. Let set a couple minutes until the yeast starts to foam.
- Stir in the spread, all of the wheat flour, gluten, and potato flakes.
- Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.
- Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes. If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
- When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
- Let rise in a warm place for 1-2 hours or until doubled.
- Remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape. Place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled. Brush tops of buns with milk or melted butter just before baking if desired.
- While the dough is proofing- preheat oven to 400 degrees. When you put the buns in, reduce heat to 375 and bake for 20 minutes.
- Cool on a rack, and serve.
- Cooking times do not reflect rising times.
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RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
