| Level: | Intermediate |
| Total: | 1 hr 22 min |
| Prep: | 40 min |
| Inactive: | 2 min |
| Cook: | 40 min |
| Yield: | 3 dozen |
| Level: | Intermediate |
| Total: | 1 hr 22 min |
| Prep: | 40 min |
| Inactive: | 2 min |
| Cook: | 40 min |
| Yield: | 3 dozen |
Ingredients
- 1 cup sugar
- 1 cup mashed potatoes
- 1/2 cup lard or shortening
- 3 eggs, beaten
- 1 1/2 teaspoon salt
- 1 1/2 to 2 packs yeast
- 1 cup warm water
- 5 cups flour
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 123 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 100 mg |
| Serving Size | 1 of 36 servings |
| Calories | 123 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 100 mg |
Reviews
I had to turn temperature on my oven up to 350 degrees instead of 325 degrees. I also had to increase my time in oven.
325 is too low for bread, too short of cooking time as well. Still not brown after the suggested time.
its good but less sugar and you’ll need a little more flour
what does 2 packs of yeast means? how many grams or teaspoons is that?
Really good! I agree with Ayito that it needs more flour but you’ll have to do it during the kneading process, and they will double in the oven. DO NOT reduce the sugar like one reviewer did, because that’s what makes the yeast rise. Made very good hamburger buns.
Needs more flour. At least 1 1/2 cups more. Also baking took me 25 minutes. They more than double in size while in the oven so leave room.
The potato bread/rolls recipe has good texture. I did decrease the sugar to 1/2 cup and added 1 cup of whole wheat flour. I put half of the dough in the refrigerator to use later and then can bake 2 hamburger buns at a time. The result was just OK. The buns flattened out more than I would have liked. Next time I’m going to use the round cookie cutter as a form while baking the dough.
My mother-in-law turned me on to this recipe after making them for Thanksgiving. They are the best potato roll I and the rest of the family had ever tasted! They are restaurant quality and a must for the holidays! Great for burgers too!