This
well-used handwritten recipe in my files is one that came from my
mother-in-law. Since she originally got the recipe when she lived in
Manitoba...they became known as Manitoba Buns. When I bake buns,
I always make it worthwhile and freeze those that aren't eaten fresh.
If you prefer to work with a smaller batch of dough, try cutting the
recipe in half. Truth be told, I usually do 1 1/2 times the recipe,
since my Bosch mixer gladly handles up to 18 cups of flour.
- 4 cups warm water
- 1/3 cup potato flakes (instant mashed potatoes)*
- 1/4 cup sugar
- 1 Tablespoon salt
- 3/4 cup butter or margarine, softened
- 1/2 cup oil
- 2 eggs, beaten
- 10 cups flour, plus more as needed
- 2 Tablespoons instant yeast
- Combine very warm water, potato flakes, sugar, salt, butter and oil.
- Add eggs to other liquids and mix thoroughly.
- Combine yeast with 5 cups flour.
- Add to liquids and beat until very smooth.
- Continue to add flour until dough leaves sides of pan....and dough is soft but not sticky.
- Knead until smooth and elastic.
- Put dough into a large, greased bowl.
- Cover and let rise in a warm place until doubled in bulk (about one hour).
- Grease baking sheets or line with parchment paper.
- To make the buns, roll a small piece of dough in your greased hand to form a smooth ball. Alternatively, you can form the buns by pinching off egg-sized pieces of dough (my method).
- Place on prepared cookie sheets...leaving an inch or two between buns.
- Cover with a tea towel and allow to rise in a warm place for about 45 minutes.
- Bake at 375 degrees F. for about 15 minutes or until golden.
*The original recipe called for 'potato water'. I add instant mashed potatoes to the water instead.
