Best Potato Bread And Buns With Potato Starch Recipes

POTATO ROLLS

Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

Ingredients

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

POTATO BREAD AND BUNS WITH POTATO STARCH

Potato Bread and Buns With Potato Starch image

This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.

Provided by Red_Apple_Guy

Categories Breads

Time 35m

Yield 10 buns, 5-7 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup potato starch (33 g)
3 1/2 cups bread flour (1 lb)
2 teaspoons instant yeast (6 g)
2 1/2 teaspoons sugar (12 g)
1 1/2 teaspoons salt (9 g table salt)
1 1/3 cups water (300 g)
1 1/2 teaspoons butter (10 g)
1 egg (optional beaten with 1 tsp water)

Steps:

Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
Preheat oven to 375°F.
Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
Brush with egg wash if desired and bake for 7 minutes.
Rotate pan and bake for 7 more minutes until 190F internally.
Cool buns on a rack until room temperature.