Ingredients
- 420g flour
- 2 tsp yeast
- 23g potato flour or potato flakes
- 21g dry milk
- 25g sugar
- 1.5 tsp salt
- 57g soft butter, cut into pats (4 tbsp)
- 152g hot water (2/3 cup)
- 113g cold milk (1/2 cup)
Instructions
- Combine all dry ingredients in a stand mixer bowl and mix together.
- Add the butter and combine with hands.
- Add the hot water to the cold milk to create a lukewarm mixture. Add to the bowl.
- Mix with a dough hook on low until you have a soft, smooth dough, about 2-3 minutes. (1m dough hook = 6-8m by hand.)
- Remove the dough ball, flour the sides of the bowl, then return and cover. Let rest until doubled in size, about 60-90 minutes depending on ambient temp.
- Divide the dough into 16 pieces. (Divide in half four times.)
- Lightly grease two round cake pans. Place 8 buns spaced out in each. Buns should be close but not touching – around 1/2″ – 3/4″ gaps.
- Cover and let rise another 60-90 minutes. Buns should now be touching and puffy.
- Bake at 350F until the tops are golden brown. Internal temp should be around 190-195 when ready.