Ingredients: |
Ingredients: 1/2 cup Instant Mash Potatoes
1 cup Boiling Water
2 1/4 tsp. Active Dry Yeast
1/4 cup Warm Water, 105-110 degrees F
1 cup Small Curd Cottage Cheese
1/4 cup Sugar
2 tbsp. Vegetable Oil
1 Egg, slightly beaten
1 tsp. Salt
4 - 4 1/2 cups Flour, all-purpose or bread
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Directions: |
Directions:Stir together the potatoes and boiling water; allow to cool at least 5-10 minutes. Meanwhile, sprinkle the yeast over the warm water. Let stand until foamy. Stir together the potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt. Gradually stir in the flour on low speed until soft dough comes together to form a smooth ball. Knead 9-10 minutes on med speed until dough is smooth, elastic and no longer sticky; add more flour, one tbsp. at a time during the kneading process, if necessary, to reduce stickiness.
Place the dough in an oiled bowl, cover the bowl and place in a warm place; allow to rise (about 1 1/2 hours) until doubled in size.
Punch the dough down and knead a few strokes to release air; divide the dough into 9-12 portions for hamburger buns or into 2 portions for bread. With lightly oiled hands shape each portions into a ball, gently pulling and tucking top surface under until smooth. For loaves, form in loaf shape in the same manner.
Place formed buns 2 or more inches apart with tucked sides down on a greased baking sheet; cover and let rise about 30-45 minutes until puffy.
For loaves, put into greased loaf pans, cover and let rise.
Preheat oven to 350º. Spray the dough with water just before placing in the oven and bake for 20-25 minutes or until golden brown and the bottoms sounds hollow when tapped.
Cool on a rack.
Makes nine 4 1/2 - 5" buns, twelve 3 1/2 - 4" buns or two 2lbs. loaves. Once cooled can be stored airtight in plastic bag in the fridge or frozen. |
This recipe for Big Soft Hamburger Buns, by 