Wheat Potato Buns

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups 1% low-fat milk, heated to body temp
• 1/3 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1/3 cup reduced fat margarine (like brummel&brown spread)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1/2 cup instant potato flakes
• 1/2 teaspoon vital wheat gluten
• 1 1/3 cups all-purpose flour

Recipe

• 1 combine the warm milk, warm water, yeast, salt and sugar in a large bowl. let set a couple minutes until the yeast starts to foam.
• 2 stir in the spread, all of the wheat flour, gluten, and potato flakes.
• 3 next stir in as much of the ap flour that you are able to until it comes together as a sticky dough.
• 4 dust a clean workspace with the remainder of the ap flour, and knead it inches this will take 5-10 minutes. if you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
• 5 when the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
• 6 let rise in a warm place for 1-2 hours or until doubled.
• 7 remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape. place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled. brush tops of buns with milk or melted butter just before baking if desired.
• 8 while the dough is proofing- preheat oven to 400 degrees. when you put the buns in, reduce heat to 375 and bake for 20 minutes.
• 9 cool on a rack, and serve.
• 10 cooking times do not reflect rising times.