3 cups Flour
2 tsp instant yeast or 1 packet
2 T sugar
1/4 c nonfat dry milk powder
2/3 cup instant mashed potato flakes
1 1/2 tsp salt
2 T soft butter
1 large egg
1 cup water, approx 115°
Mix all of the above ingredients in Kitchen Aid mixer until combined adding more water if needed a tablespoon at a time, up to 2 tablespoons. Continue mixing to make a shiny, elastic dough for about 5 minutes.
Place dough in a lightly greased bowl, and allow to rise for 1 to 2 hours, until it is puffy.
Lightly grease hot dog bun pan with spray.
Gently deflate dough and stretch it until it can fill the pan, stretching it to the edges.
Cover with seran wrap and let it rest for 15 minutes. Remove seran wrap and push dough to the corners of the pan, if needed and level the top. Recover.
Let rise for 45 to 60 minutes until it comes to within 1/2" of the top.
Preheat oven to 375°.
Grease the bottom of a baking sheet and place it on top of the risen buns, to keep the top flat while baking. Weigh it down with a cast iron pan. Bake for 18 minutes. Remove baking sheet and bake a few minutes longer to brown the top.
Remove from the oven, place on a rack and cool for 5 minutes. Turn the buns out onto the rack to finish cooling with rounded side up.
Makes: 10 buns
Nutritional Information:
Calories 185
Total Fat 2.7g
Sat Fat 1.55g
Cholesterol 24.88mg
Sodium 391.38mg
Total Carbohydrate 33.17g
Dietary Fiber 1.33g
Sugars 3.43g
Protein 5.07g
