Best Potato Puff Buns Recipes

POTATO PUFF BUNS

Potato Puff Buns image

Make and share this Potato Puff Buns recipe from Food.com.

Provided by NurseAmbre

Categories Breads

Time 2h20m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

3 cups warm water
1/2 cup powdered milk
2 tablespoons instant yeast
1/2 cup coconut oil
1/2 cup sugar
1 cup instant mashed potatoes
2 eggs
1 tablespoon salt
5 1/2 cups bread flour
2 tablespoons dough enhancer

Steps:

Combine all ingredients, except flour, into Kitchen Aid Mixer with dough hook and mix. Add flour until soft, slightly sticky, dough is achieved.
Let rise. Roll out for dinner rolls or cinnamon rolls. Let rise again.
Bake @ 350 for about 17 minutes for dinner rolls.

POTATO PUFF BUNS

Potato puff buns image

These are fabulous!!.. Especially hot and fresh right out of the oven..not Bert good at shaping..but they were " oh, so melt in your mouth!" 1 large roll is extremely filling but yet, tastes light and fluffy.. Oh.. But ya can't eat just one..lol.. The next day is made ham, egg and cheese on these rolls..awesome..hope y'all...

Provided by Cindy Rice

Categories Other Side Dishes

Time 5h15m

Number Of Ingredients 10

Ingredients

1 pkg granular or compressed yeast( i used 2 1/2 tsp. fast acting yeast)
1/2 cup warm water
1cup milk ( scalded )
2/3 cup shortening
1/2 cup sugar
1 1/2 tsp. salt
2 eggs, ( well beaten )
1 cup potatoes, mashed
6 cups flour, sifted
1tbsp. butter, melted

Steps:

1. Crumble granular yeast over warm water or compressed yeast over lukewarm water..( or sprinkle fast acting yeast over warm water ). Scald milk, then cool to lukewarm. Cream shortening, sugar, and salt; blend in eggs and mashed potatoes.
2. Add yeast mixture to milk and stir into creamed mixture. Add flour to make soft dough. Turn onto lightly floured board and knead thoroughly.
3. Place in large greased bowl; cover to let rise in warm place until doubled (about 2 hrs; ( it really takes longer unless you have a very warm place to put it) ). Punch down, and knead again. Brush with butter..
4. Cover tightly; place in refrigerator until ready to bake. ( will keep in fridge overnight but place in a very large bowl and cover tightly as dough rises in fridge.) OR; after kneading thoroughly , skip refridgeration and pinch off dough and form into small rolls of desired shape. Place 2" apart on greased baking sheet.. Brush with melted butter.. Cover, let rise in warm place til doubled in size about 2 ( or more) hours. Bake in hot oven( 400° 15-20 minutes or until lightly browned..makes 2 1/2 dozen, ( if you form small rolls..) or about 1 1/2 dozen large rolls..
5. NOTE: if using refridgeration, brush with melted butter after last knead, before putting in fridge. About 2 1/2 hrs before you want to bske them, pinch off dough and form into small rolls of desired shape..follow as above from here..

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