Food recipes
Wheat Potato Buns
Wheat Potato Buns Ingredients: milk, buttermilk, fluid, cultured, lowfat water, bottled, generic leavening agents, yeast, baker's, active dry margarine, regular, 80% fat, composite, stick, without salt sugars, granula...
Wheat Potato Buns
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
vital wheat gluten
wheat flour, white, all-purpose, unenriched
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.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
vital wheat gluten
wheat flour, white, all-purpose, unenriched
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.