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4.2 hours
6
Adjust servings
Yields 24 buns
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 13.1% of RDA
• Calories: 21.8% of RDA
• Carbs: 28.6% of RDA
• Fat (total lipid): 17.8% of RDA
• Fiber: 24.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 14.2% of RDA
• Sodium: 29.6% of RDA
• Sugar: 14.2% of RDA
• Vitamin A (IU): 8.5% of RDA
• Vitamin B6: 25.5% of RDA
• Vitamin C: 1.3% of RDA
• Iron: 7.4% of RDA
• Magnesium: 25.8% of RDA
• Manganese: 7.6% of RDA
• Niacin: 32.7% of RDA
• Potassium: 8.7% of RDA
• Zinc: 12.4% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
78.8
g
Calories
436
 
Fiber
6.73
g
Iron
1.40
mg
Protein
16.0
g
Sodium
399
mg
Sugars
4.43
g
Fat (total lipid)
10.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
5
cups
+
-
 
 
2 1/4
tsp
+
-
 
1 envelope.
 
1 1/2
cups
+
-
 
at 105-115°F.
 
1/2
cups
+
-
 
 
1/3
cups
+
-
 
melted.
 
1/4
cups
+
-
 
 
1
tsp
+
-
 
 
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PREPARATION
1.
In the bowl of a mixer, combine 2 cups of flour with the yeast.
2.
In a small bow, mix together the water, potatoes, butter, sugar, and salt.
3.
Add the wet mix to the flour mix. Beat with the whisk for 30 seconds on low, then for 3 minutes on high.
4.
Switch to the dough hook and add the remaining flour, adding as needed until the dough pulls away from the sides of the bowl and forms a ball.
5.
Place in a clean bowl and cover with plastic wrap. Refrigerate for 2 – 24 hours.
6.
Punch the dough lightly and turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
7.
Divide the dough into 24 equal pieces and shape into balls. Gently flatten each piece of dough and shape by bringing in the edges to the centre. Place the ball, seam side down onto a parchment paper lined sheet, leaving 2 inches between.
8.
Cover and let rise in a warm spot until nearly doubled in size, about 40 minutes.
9.
Brush tops with an egg whisked with a splash of water.
10.
Bake at 400°F for 16 to 20 minutes or until golden brown.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 436
Protein 16.0 g
Carbohydrates 78.8 g
Iron 1.40 mg
Fiber 6.73 g
Calcium 131 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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