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Post by feather on Jun 14, 2018 1:10:41 GMT
Buns to put on pounds. Buns for hamburgers. Buns for bun's sake.
Grandma used to make potato buns, today I made sweet potato buns. They are heaven.
IN the kitchen aid mixer. 1 cup warm water. 2.5 t. yeast 2 t. sugar 1 cup flour 1 cup mashed sweet potatoes
Mix and when it begins to foam. Add: 1 egg 3 T. melted butter 2.5 cups flour 1.5 t. salt
run the dough hook adding more flour or water until you've got a sticky ball that pulls away from the edges of the mixer. Pull the dough hook out. Coat in oil. Cover with saran wrap and a plate. Put in the dehydrator and run for 20 minutes until warm.
This will double in the hour. (fast!) Put out on the floured counter. Flatten and cut into 16 portions. Make into balls and put on a half sheet pan with a silicone pad. Raise for 45 minutes. Bake at 380 degrees F for 20 minutes.
These came together so fast! Oh so good, ridiculous and so bad for you.
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Post by themotherhen on Jun 14, 2018 20:49:14 GMT
feather, those sounds lovely! I wonder if a bread machine could be used for the mixing part, I have no Kitchen Aid mixer.
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Post by feather on Jun 14, 2018 20:53:07 GMT
I don't see why not. Just make sure the dough is not too dry or too wet, and you've got a good dough going when it is kneading.
I really liked them. I might try them with regular mashed potatoes next time I make them.
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Post by themotherhen on Jun 14, 2018 20:58:25 GMT
Yum, I think I'll make a batch for tomorrow's hamburgers!
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Post by Skandi on Jun 14, 2018 21:17:29 GMT
I make a lot of potato bread, it's also half half but it has no other ingredients bar yeast. on egg or oil. I add caraway seed to it which is really good. I love the chewy texture of potato breads, and the fact that they use up potatoes in a way that is not identifiabley potato!
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Buns
Jun 14, 2018 21:32:51 GMT
Post by feather on Jun 14, 2018 21:32:51 GMT
I make a lot of potato bread, it's also half half but it has no other ingredients bar yeast. on egg or oil. I add caraway seed to it which is really good. I love the chewy texture of potato breads, and the fact that they use up potatoes in a way that is not identifiabley potato! Hi Skandi, I always enjoy reading your stuff. What do you mean 'it's also half half but it has no other ingredients bar yeast'?
Have you got a recipe for us? I love potato bread because it tastes so good and grandma used to make it every tuesday.
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Post by grannyg on May 19, 2019 20:48:23 GMT
Want to try this one.. Homemade King Hawaiian Rolls Or Loaf added by LINDA BAILEY These are so good! I got this recipe from my step daughter! Cook time: 30 Min Prep time: 2 Hr Serves: 24 buns or a loaf Ingredients 6 c all-purpose flour, plus an additional 1/2 cup flour, divided 3 large eggs 2 c pineapple juice, room temperature 3/4 c sugar or splenda 1 tsp vanilla (2) 1/4oz envelopes yeast 1/2 c (8 tablespoons) butter, melted Directions 1. In a small bowl beat your eggs. Add the pineapple juice,sugar,vanilla and melted butter. Put the flour into a large bowl. Stir in your egg mixture until well combined. Sprinkle in the yeast packets,one at a time. Mixing well. 2. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated. The dough should be tacky to the touch but not overly sticky. 3. If it appears too wet,sprinkle in a bit of extra flour. Just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour. 4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times,making sure the flour was well incorporated. Form the dough into rolls,or loaf. 5. Place in buttered pans. Cover and place in warm place to rise for an additional hour,or until the dough doubles in size. Bake at 350 degrees for 25 to 30 minutes,or until golden brown. Brush tops with melted butter,and serve warm.
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Post by Jolly on May 19, 2019 22:32:57 GMT
Nice buns, feather.
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Post by katievt on May 21, 2019 17:17:48 GMT
feather, I have a similar recipe for rolls, but it uses pumpkin or butternut squash. I usually used canned (100%, not pie filling), but have made it with freshly-cooked squash as well. I bet they would turn out great using sweet potato!
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