Wheat Potato Buns

Ingredients

• 1 1/4 cups 1% low-fat milk, heated to body temp
• 1/3 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1/3 cup reduced fat margarine (like Brummel&Brown spread)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1/2 cup instant potato flakes
• 1/2 teaspoon vital wheat gluten
• 1 1/3 cups all-purpose flour

Directions

1. 1

   Combine the warm milk, warm water, yeast, salt and sugar in a large bowl. Let set a couple minutes until the yeast starts to foam.

2. 2

   Stir in the spread, all of the wheat flour, gluten, and potato flakes.

3. 3

   Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.

4. 4

   Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes. If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.

5. 5

   When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.

6. 6

   Let rise in a warm place for 1-2 hours or until doubled.

7. 7

   Remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape. Place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled. Brush tops of buns with milk or melted butter just before baking if desired.

8. 8

   While the dough is proofing- preheat oven to 400 degrees. When you put the buns in, reduce heat to 375 and bake for 20 minutes.

9. 9

   Cool on a rack, and serve.

10. 10

    Cooking times do not reflect rising times.