Add the yeast and sugar to the warm water in a large mixing bowl or the bowl of your dough mixer. Allow to sit for ten minutes. .it should puff up. If it doesn't start over. . the water should be more lukewarm than hot.
Heat the milk until it is also just warm. . room temperature is perfect.
Add the instant potato flakes and stir.
Add the milk mixture, the oil and the salt to the yeast in the large bowl.
Cut the butter into 3 cups of the flour with a pastry blender.
Add the butter and flour mixture to the yeast and milk mixture.
Add the remainder of the flour and allow the machine to knead until smooth.
If you are mixing by hand, turn the dough onto a floured counter once stirring becomes too difficult.
Knead to a smooth dough.
Put the dough into a large mixing bowl and cover.
Let the dough double in bulk . . .about an hour.
You will need 3 large cookie sheets. Line them with parchment paper or grease.
Take a piece of dough the size of a orange, hold it in your left hand. With your right hand, squeeze a bit of dough between your thumb and forefinger about the size of a walnut, pinch your thumb and forefinger together to squeeze it off. With your right hand take the dough and place it on the pan. Again, squeeze the dough between your thumb and forefinger, this time a smaller piece to make the top bun. Squeeze it off and place it on top of your first bun. With both your index fingers, press down through the top and bottom buns to seal them together. Repeat with all the dough.
Cover the buns with a clean tea towel and let rise about an hour or until they have doubled.
Bake in a preheated 400 F oven for about 20 minutes. If you have a convection oven, bake at 375 F for about 15 mintues or until golden brown.
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