Soft Sandwich Buns

Posted by Keplerkid at recipegoldmine.com

Recipe by Keplerkid - adapted from a King Arthur Flour recipe

Description: "A tender, rich, hamburger-type roll, perfect for summer cookouts."

This recipe works for both hamburger and hot dog buns. If you want pans to make shaping the buns easier, you can get them from King Arthur Flour: kingarthurflour.com

1 cup water
3 tablespoons butter, melted
1/4 cup powdered milk
3 tablespoons granulated sugar
3 cups flour
1/4 cup potato starch
2 teaspoons salt
1 tablespoon yeast

Place ingredients into pan of bread machine in order listed. Select dough cycle and start machine. Check for consistency after about 10 minutes of kneading. If necessary, add flour (1 tablespoon at a time) or water (1 teaspoon at a time) to produce a smooth, somewhat soft dough. Allow machine to complete cycle.

When timer sounds, remove dough to surface sprayed with Pam. Cut into 8 fairly equal pieces. Round the corners by tucking under to form smooth, round buns. Place on greased baking sheet and flatten slightly with hand to make approximately 4 inch buns. (They will rise up but not out, so make them the size you want now.) Cover with greased plastic wrap and let rise in a warm place for about 1 hour, or until very puffy.

Bake in preheated 350 degree F oven for 18-22 minutes, until nicely browned. Remove to rack and spray with butter-flavored Pam. Cool and slice.

Makes 8 buns (8 servings).

Per serving: 266 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 47g Carbohydrate; 16mg Cholesterol; 594mg Sodium

Food Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Serving Ideas: Wonderful for hamburgers hot off the grill; also makes a great muffaletta.

NOTES: To make manually: Put lukewarm water in a large bowl; add sugar and yeast. Stir to dissolve. Stir in melted butter. Add remaining ingredients and mix well to form a dough. Turn out on surface sprayed with Pam and knead until smooth and elastic, about 10-15 minutes. Cover with greased plastic wrap and let rise. Follow directions to form, rise, and bake buns.

You may substitute instant potato flakes for potato starch.