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Cook'n with Betty Crocker 
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Oat Bran Potato Buns |
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Serves: 30 Print this RecipeServing Size: 1 roll Darlene Herrick - Le Mars, Iowa Bake-Off® Contest 34, 1990 These nutty, moist buns are made with oat bran and potato flakes. Enjoy them as dinner rolls or as sandwich buns. 3 1/2 to 4 1/2 cups all-purpose flour 1 cup mashed instant potato flakes 1 cup instant nonfat dry milk powder 1 cup oat bran 2 teaspoons salt 2 packages active dry yeast 2 1/2 cups water 1/4 cup shortening 3 tablespoons honey Margarine or butter, melted In large bowl, combine 1 cup flour, potato flakes, dry milk, oat bran, salt and yeast; blend well. In small saucepan, heat water, shortening and honey until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Grease cookie sheets. Punch down dough several times to remove all air bubbles. On floured surface, roll out dough to 3/4-inch thickness; cut with floured 2- to 2 1/2-inch round cutter.* Place 2 inches apart on greased cookie sheets. Cover; let rise in warm place until light and doubled in size, about 30 minutes. Heat oven to 375°F. Uncover dough. Bake 12 to 16 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Brush tops of warm rolls with melted margarine. Serve warm or cool. *TIP: For sandwich-sized rolls, cut dough with floured 3-inch round cutter. Makes about twelve 3-inch rolls. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 120; Protein 4g; Carbohydrate 21g; Fat 3g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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