Soft Sandwich Buns II

By Addie

MY NOTES: Sometimes I just make 5 big sandwich-size rolls for Jack's lunch and then use the rest of the dough to make a few dinner rolls. I bake them all at once on a baking sheet. This recipe makes wonderful sandwich rolls and beautiful soft dinner rolls! Sometimes I use the dough to make calzone-like stuffed bread sandwiches full of cold cuts and cheeses or ham and cheese - the variations are endless! Delicious hot from the oven for supper or in a lunchbox the next day!

Excellent recipe! Definitely a keeper!

Ingredients

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

Preparation

Step 1

1. 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 or water to produce a smooth, somewhat soft dough. Allow machine to complete cycle.

2. When timer sounds, remove dough to surface sprayed with non-stick cooking spray. Cut into 8 fairly equal pieces. Round the corners by tucking under to form smooth, round buns.

3. Place on greased baking sheet and flatten slightly with hand to make approximately eight 4-inch buns. Cover and let rise in a warm place for about 1 hour.

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



NOTE: You may substitute instant potato flakes for potato starch.