So Soft! So Easy! 1930's Potato Bun Recipe - Old Cookbook Show - Glen And Friends Cooking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the recipe simple.

Melt home rendered lard in a bowl with 1 cup of hot mashed potatoes.

Add sugar and salt to the mixture.

Dissolve instant dry yeast in about 4 cups of water and add it to the mixture.

Let the mixture sit for 1.5 to 2 hours to activate the yeast.

Gradually add about 4.5 cups of flour to the mixture, mixing until a stiff dough forms.

Knead the dough on a floured surface until it is less sticky, adding more flour as needed.

Place the kneaded dough back into a bowl and let it rise for a couple of hours until doubled in size.

Roll out the dough on a floured surface and cut into desired shapes using a biscuit cutter.

Place the cut buns on trays and cover loosely with a tea towel to rise until doubled in bulk.

Bake the buns until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens