Wheat Potato Buns

Directions

1. 1
   Combine the warm milk, warm water, yeast, salt and sugar in a large bowl.
2. 2
   Let set a couple minutes until the yeast starts to foam.
3. 3
   Stir in the spread, all of the wheat flour, gluten, and potato flakes.
4. 4
   Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.
5. 5
   Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes.
6. 6
   If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
7. 7
   When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
8. 8
   Let rise in a warm place for 1-2 hours or until doubled.
9. 9
   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.
10. 10
    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.
11. 11
    Brush tops of buns with milk or melted butter just before baking if desired.
12. 12
    While the dough is proofing- preheat oven to 400 degrees.
13. 13
    When you put the buns in, reduce heat to 375 and bake for 20 minutes.
14. 14
    Cool on a rack, and serve.
15. 15
    Cooking times do not reflect rising times.