These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)
04Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
05Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
06Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
07Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
08NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.