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Potato Buns

Soft rolls are a delicious addition to any dinner. Serve up the entire batch at your next get-together, or freeze half and to use later as slider buns or make sandwiches for a delicious lunch.

Prep Time

Servings

1 cup hot water (250 mL)

2 tsp granulated sugar (10 mL)

2 1/4 tsp traditional active dry yeast (11 mL)

1 cup cold mashed potatoes (see Tip) (250 mL)

1 tsp salt (5 mL)

1 egg, lightly beaten (1)

5 Tbsp canola oil, divided (75 mL)

3 1/2 cups all-purpose flour (875 mL)

In a large bowl, combine water and sugar. Mix until dissolved. Sprinkle yeast over top and let stand for about 10 minutes or until frothy. Whisk in potatoes, salt, egg and 1/4 cup (60 mL) of the oil. Gradually stir in 3 cups (750 mL) of flour to create a sticky ragged dough. Turn out onto floured surface and knead in enough of the remaining flour to create a smooth soft dough. Place in a large oiled bowl; cover with plastic wrap and set aside to rise for about 1 hour or until doubled in size.
Punch down dough and divide into 18 pieces. Roll each piece into small balls and place side by side in a 13 x 9 inch (33 x 23 cm) oiled pan. Cover and let rise for about 1 hour or until doubled in size.
Preheat oven to 350℉ (175ºC).
Brush with remaining oil and bake for about 25 minutes or until golden and sound hollow when tapped.
Remove from oven and let stand 3-5 minutes. Remove buns from pan and cool completely on wire rack.

Tip: Use unseasoned mashed potatoes for the potato rolls. For about 1 cup of mashed potatoes you will need about 2 potatoes, peeled and chopped and boiled in unsalted water for about 20 minutes until tender. Drain and mash well and let cool completely before using.

Ingredients

1 cup hot water (250 mL)

2 tsp granulated sugar (10 mL)

2 1/4 tsp traditional active dry yeast (11 mL)

1 cup cold mashed potatoes (see Tip) (250 mL)

1 tsp salt (5 mL)

1 egg, lightly beaten (1)

5 Tbsp canola oil, divided (75 mL)

3 1/2 cups all-purpose flour (875 mL)

Did you know?

Canola oil’s high smoke point (468°F) makes it ideal for sautéing, stir frying and deep frying.

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Directions

In a large bowl, combine water and sugar. Mix until dissolved. Sprinkle yeast over top and let stand for about 10 minutes or until frothy. Whisk in potatoes, salt, egg and 1/4 cup (60 mL) of the oil. Gradually stir in 3 cups (750 mL) of flour to create a sticky ragged dough. Turn out onto floured surface and knead in enough of the remaining flour to create a smooth soft dough. Place in a large oiled bowl; cover with plastic wrap and set aside to rise for about 1 hour or until doubled in size.
Punch down dough and divide into 18 pieces. Roll each piece into small balls and place side by side in a 13 x 9 inch (33 x 23 cm) oiled pan. Cover and let rise for about 1 hour or until doubled in size.
Preheat oven to 350℉ (175ºC).
Brush with remaining oil and bake for about 25 minutes or until golden and sound hollow when tapped.
Remove from oven and let stand 3-5 minutes. Remove buns from pan and cool completely on wire rack.

Nutritional Analysis

Calories

176

Total Fat

5.9 g

Saturated Fat

0.6 g

Cholesterol

12 mg

Sodium

197 mg

Carbohydrates

25.9 g

Fiber

1 g

Protein

4.8 g

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When you get to know Canadian Canola, you just might fall in love.