POTATO BUNS
Provided by Food Network
Time 1h22m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Mix together well the sugar, potatoes, lard, eggs, and salt.
- Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
- Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
- Let rise until doubled.
- Preheat oven to 325 degrees F.
- Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
- Brush with milk. Bake until lightly golden brown, about 12 minutes.
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Gin Kid
[email protected]I'm so disappointed with this recipe. I was really looking forward to trying these buns, but they were a huge letdown.
Lammahx
[email protected]I would not recommend this recipe. It's a waste of time and ingredients.
Sara Bekrattou
[email protected]I'm not sure what went wrong, but these buns were a complete disaster. They were so dense and heavy, I couldn't even eat them.
Mother Computer (Torikul Islam Seyam)
[email protected]I followed the recipe exactly, but my buns didn't turn out right. They were too dry and crumbly.
Abass shakir
[email protected]These buns are a bit too dense for my taste. I prefer a lighter, fluffier bun.
asif zaman
[email protected]I'm not a big fan of potato buns, but these ones are actually pretty good. They're not too dense and they have a nice flavor.
Tamia Bates
[email protected]These buns are a bit more work than regular hamburger buns, but they're definitely worth the effort. They're so delicious and they make any burger taste better.
Dilean Guzman Zeledon
[email protected]I've tried several different potato bun recipes, and this one is by far the best. It's easy to follow and the buns always turn out perfect.
Lottie Owens
[email protected]These buns freeze really well. I like to make a batch and then freeze them for later.
Megan Dilley
[email protected]I love the way these buns toast up. They're crispy on the outside and soft and fluffy on the inside.
Pujasilla Puja silla
[email protected]These buns are perfect for sliders. They're the perfect size, and they hold up well to all the toppings.
md Shidul Islam
[email protected]I made these buns for a picnic, and they were a huge hit. Everyone loved them!
MDSHOPON KHAN
[email protected]These buns are a great way to use up leftover mashed potatoes. They're also a nice change from regular hamburger buns.
Ramsha Fatima
[email protected]I was a bit skeptical about making potato buns, but I'm so glad I did. They're so good! The potato flavor is subtle, but it really adds something special.
sarfraz bunny
[email protected]These buns are delicious! I love the potato flavor, and they're so soft and fluffy. I'll definitely be making them again.
Branislav Paunovic
[email protected]I've made these potato buns several times now, and they always turn out perfect. They're so easy to make, and they taste amazing.
Abdul Waheed Chaudhary Abdul Waheed Chaudhary
[email protected]These potato buns are a game-changer! They're so soft and fluffy, with a slightly sweet flavor that pairs perfectly with burgers, sandwiches, or just a slather of butter.