Wish I could. I will post the recipe if you like. I did a half batch today. All ingredients today were cut in half except the yeast. They had a fluffier texture because of the added yeast.
Grandmother Miller Buns
This recipe came from my Maternal Grandmother’s bake book. “Grandmother Miller” was either my grandfather’s mother or grandmother. Everything in parenthesis is editing added as the recipe was interpreted.
1 C Mashed Potatoes
1 C Potato (Cooking) Water
1 C Sugar
1 Cake (packet) Yeast
4 TBL Crisco (we use lard or butter – butter makes
the buns brown more) melted
1 C Lukewarm Milk
1 TBL Salt
(7½-8) C Flour
(2 TBL) (Butter – melted)
1. Mix together the potatoes, water, and sugar, along with the yeast at
night (the evening before baking). (Let it sit on the counter in a
covered crock) till it foams. (We used the crock from the crock-pot.
In the morning the mixture was foamy. We think this is the “beer”
mixture referred to later in the recipe.)
2. Beat well the eggs, melted Crisco (Lard), lukewarm milk and salt.
3. Mix in the “beer” mixture.
4. Stiffen (Mix) in warm (???) flour. (Kneading to form dough.)
5. Raise, work down.
6. Raise again.
(Each raise time was about 2 hours.)
7. Work down again, and make (roll in your flour covered hands) into
buns and raise (again – about 1 hour – it could raise for up to 2
(We made 36 buns using 1.9 oz. of dough, 1.4 oz. of dough
would give 48 buns, and 2.25 oz. of dough would give 30 buns.
Adjust baking times accordingly)
8. (Brush tops of buns with melted butter.)
9. Bake (at 375°F for 20 minutes or until golden brown – don’t crowd
buns on the baking sheet).
Take care, have fun, and do good!