Honey potato buns

Honey potato buns

By
From
Encyclopedia of Food and Cookery
Makes
24

Honey and freshly mashed potato make these buns beautifully tender and moist. Serve them with marmalade for tea or brunch, or split and toast them like English muffins.

Ingredients

Quantity Ingredient
15g compressed yeast
60ml water, lukewarm
3 tablespoons milk
80ml vegetable oil
175g honey
115g potatoes, lukewarm, freshly cooked and sieved
1 1/2 teaspoons salt
1 egg, beaten
450g plain flour
butter, melted, to glaze

Method

  1. Stir yeast into water in a small bowl until dissolved. In a large bowl, mix milk, oil, honey, potatoes and salt. Add egg, then yeast mixture. Stir in flour, 150 g at a time, to make a soft but not sticky dough.
  2. Turn out onto a floured work surface and knead until dough is smooth and elastic and small blisters appear just under the surface. Wash bowl in warm water, dry and oil lightly. Place dough back in it and turn dough about so it is lightly oiled all over. Cover with a damp dish towel and let it rise in a warm place for about 1½ hours or until doubled in bulk.
  3. Pat dough out into a rectangle on a floured work surface and cut into 24 even pieces. Roll into balls and place in a greased, shallow baking tin, about 35 × 25 cm. Cover loosely with a damp cloth and let rise in a warm place for about 45 minutes or until doubled in bulk. Brush with melted butter and bake in a preheated hot oven (220°C) for 12–15 minutes or until golden.
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