Recipe courtesy of Phyliss Pellman Good
Potato Buns
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- Level: Intermediate
- Total: 1 hr 22 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 40 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 1 hr 22 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 40 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
