Rebecca’s Potatofest 2006 immediately brought to mind potato buns. This is something I’ve never eaten (till today) but my mother-in-law used to make them for her family (apparently they originally come from Auntie Pauline’s family - and are of good Ukrainian origin) and hubby has been raving about them ever since I’ve known him. So I determined that in honor of Potatofest and E., I would attempt potato buns. Here is the result.
Potato Buns
Ingredients:
- 2 cups leftover mashed potatoes
- Unbaked bread or bun dough, enough for 12 or 13 rolls.
(I make dough in the bread machine and today used the following bun dough recipe:
1 1/4 cups warm water
1 egg
3 ½ cups all-purpose flour
1/4 cup margarine
½ cup sugar
3/4 tsp. salt
3 tsp. yeast (Quick-rise instant)
Set bread machine to dough cycle.)
Method:
- Divide dough into 12 portions
- Roll each dough piece into a rectangle/oval shape
- Spread potatoes in the center
- Enclose potatoes by folding over ends and pinching sides together in a seam.
- Place rolls, seam side down, onto greased 9 x 13 baking pan.
- Let rise 40 minutes
Bake at 350 F. oven for 30 minutes or until brown.
Sauce
Ingredients:
2 medium-sized onions, chopped
fresh dill - as much as you like
1 cup coffee cream (10%)
1 cup sour cream
salt & pepper to taste
Method:
Chop and saute onions in a bit of butter or margarine
Add chopped dill and heat through
Add creams and heat slowly, just till boiling (but don’t boil to avoid curdling)
Add salt and pepper to taste.
To serve, slather hot potato buns with sauce. Or E. said his Mom used to soak the buns briefly right in the pan of sauce before serving.
Variation:
We’ve never tried this but are thinking that mixing the potatoes with a bit of cooked and seasoned ground beef would make this a bread, meat, potatoes, vegetable and gravy meal all in one.
- Divide dough into 12 portions
- Roll each dough piece into a rectangle/oval shape
- Spread potatoes in the center
- Enclose potatoes by folding over ends and pinching sides together in a seam.
- Place rolls, seam side down, onto greased 9 x 13 baking pan.
- Let rise 40 minutes
Bake at 350 F. oven for 30 minutes or until brown.
Sauce
Ingredients:
2 medium-sized onions, chopped
fresh dill - as much as you like
1 cup coffee cream (10%)
1 cup sour cream
salt & pepper to taste
Method:
Chop and saute onions in a bit of butter or margarine
Add chopped dill and heat through
Add creams and heat slowly, just till boiling (but don’t boil to avoid curdling)
Add salt and pepper to taste.
To serve, slather hot potato buns with sauce. Or E. said his Mom used to soak the buns briefly right in the pan of sauce before serving.
Variation:
We’ve never tried this but are thinking that mixing the potatoes with a bit of cooked and seasoned ground beef would make this a bread, meat, potatoes, vegetable and gravy meal all in one.
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