Serves: 5
Total Calories: 856
Yield: 20 (2-inch) round buns

2 cups mashed potatoes
2 cups lukewarm potato water
3 tablespoons liquid sweetener
1 tablespoon active dry yeast
1 1/2 cups unbleached flour
3 tablespoons canola oil
1 teaspoon salt
1/3 cup instant gluten flour or vital wheat gluten
3 cups whole wheat flour
3 1/2 cups unbleached flour

Combine the mashed potatoes, potato water, liquid sweetener, yeast, and flour in a medium mixing bowl. Let set for 10 minutes until a bubbly sponge forms.

Add the oil, salt, and flours to the liquid ingredients, and mix well. Turn out onto a lightly oiled surface, and knead until soft and satiny. Oil the edges of the mixing bowl, and put the dough back in it to rise until doubled.

Punch the dough down and form into 20 balls. Place them evenly spaced on a large cookie tray, not touching. They will rise into each other to form soft buns. Preheat the oven to 350°F. Let the buns rise for 15 minutes while the oven is preheating. Bake for 20-25 minutes. Cover with a towel upon removing from the oven if you like a soft crust.

Nutritional Facts:

Serves: 5
Total Calories: 856
Calories from Fat: 77

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Melina's Herbed Biscuits
Potato Buns
Scones
Sesame Sticks