I love these little rolls. They make great buns for mini sandwiches or sliders. They also make a great little bun to have with soup or dinner in general. I’ve been eating them without butter! They have such a nice flavour. It took awhile to get this recipe just right. I had heard about potato buns being best for sliders but every store I went to just blinked at me when I told them what I was looking for. Well, it is times like these that a hobbit has to take matters into her own hands. I shall not be denied this tasty!
- 1 1/2 cup water
- 2 tbl light butter or margarine (if you are using margarine make sure its the kind you can bake with)
- 1 tsp salt
- 4 cups bread flour (I use unbleached)
- 2 tbl brown sugar, unpacked
- 1/4 cup potato flakes
- 2 tbl skim dry milk powder
- 1 3/4 tsp dry yeast
- If you use a bread machine just put these in the order your bread machine prefers and set it on the dough cycle.
- If you are doing this by hand, dissolve the yeast into the water. Add the sugar and allow to sit 15 minutes, until foamy.
- Add the butter, salt, and dry milk in a bowl to the yeast and water.
- Add the remaining ingredients into you have worked it into a ball. Allow to rise twice.
- Preheat the oven 350F
- Form the dough into 24 little balls about an inch and a half in diameter. Allow to rise for 30 minutes.
- Bake on a sheet for 25-30 minutes.
Such delicious buns! Makes 24 servings. Each servings contains 83 calories, 0.6 grams of fat, and 0.6 grams of fiber. A whole wheat version of these would likely yield more fiber but I haven’t tried it out yet. They are small buns but not that small. Check out the sliders I made with them that evening!
Num!!! I’ll have to make sure I post that slider recipe, not as healthy as most dishes but it certainly indulges a craving. My husband loves these even more than burgers…so much so that he ate six of them. Bad boy. These buns definitely have some really great uses! Can you imagine breakfast sliders on these? Mmmmm.