Big Soft Hamburger Buns

These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a kitchenaid stand mixer and so much better than store-bought buns! The recipe is from sunset breads (1995)

Steps

Stir together potatoes and boiling water.

Allow to cool at least 5-10 minutes.

Meanwhile , sprinkle yeast over warm water.

Let stand about 5 minutes until foamy.

Stir together potato mixture , yeast mixture , cottage cheese , sugar , oil , egg , and salt.

Gradually stir in flour until a soft dough comes together to form a smooth ball.

Knead 9-10 minutes until dough is smooth , elastic , and no longer sticky.

Add more flour , one tablespoon at a time during the kneading process , if necessary to reduce stickiness.

Place dough into oiled bowl.

Cover bowl and place in a warm place.

Allow dough to rise until doubled.

Punch down dough and knead a few strokes to release air.

Divide dough into 9 equal portions.

With lightly oiled or floured hands , shape each dough portion into a ball , gently pulling and tucking top surface under until smooth.

Place formed buns 2 or more inches apart , tucked sides down , on a greased baking sheet.

Cover and allow buns to rise until puffy.

Ingredients

instant mashed potatoes, boiling water, active dry yeast, warm water, small curd cottage cheese, sugar, vegetable oil, egg, salt, flour