Water Buns

I remember my mom saving potato water for these soft white buns. This recipe has a few steps but once you've got your starter mixed, you are on your way to what I call perfect faspa buns.

Starter after the first rise before stirring down and adding last amount of flour.

Yields 3 dozen buns. Freeze well. 
  • 1 1/2 cup potato water (use the water from boiling potatoes, or just add one potato to water and boil until potato is very soft. You can mash it into the water and use that or remove potato and just us the water) 
  • 1 scant cup white sugar
  • 1 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup Crisco shortening
  • 1 cup very warm tap water 
  • 1 tsp sugar
  • 2 tbsp active dry yeast (not instant)
  • 4 eggs, well beaten
  • 9 cups flour
  1. Place potato water in microwave bowl and heat until very hot. Stir in sugar and salt to dissolve and then butter and shortening. Stir until the butter and shortening are completely melted. Set aside.
  2. Add 1 cup of warm water to a glass bowl and stir in the 1 tsp sugar. Sprinkle with yeast and allow to proof for 8-10 minutes and then stir down.
  3. Meanwhile beat eggs until frothy.
  4. Add all the above to a very LARGE mixing bowl. Beat with electric hand mixer for several minutes. 
  5. Stir in (or use mixer ) 4 cups of the flour.
  6. Cover tightly with plastic wrap and let sit on counter for approximately 1 1/2 hours. This will bubble up creating a sponge like mixture. This mixture will really bubble up during the rising so make sure your bowl is large.
  7. Stir dough batter down. Add in remaining flour 1 cup at a time, stirring until you can't any more and then use your hands to begin the kneading process. 
  8. Knead until you have a soft non sticky dough. Knead at least 10 minutes or more. 
  9. Cover and let sit in a draft free area. Let rise for 1 hour or until double in bulk.
  10. Punch down dough and shape buns. Place on greased or parchment lined baking sheets. Cover with a lint free towel and allow to rise until buns have doubled in size.
  11. Bake in 350º oven for 25-30 minutes. Remove to cooling racks. 

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