Holiday Dinner Buns
Small buns with a golden, slightly crunchy crust and a soft inside. Perfect for serving with a holiday dinner. Called Honey-Potato Buns in Make Ahead Bread.
Prep Time
Cook Time
Prep Time
Cook Time
Day 1
  1. Combine the water, honey, yeast, bread flour, semolina flour, dry milk, and potato flakes in a stand mixer fitter with the dough hook. Knead the mixture until it forms elastic dough.
  2. Add the salt and butter and continue kneading until those ingredients are incorporated and the dough is even more elastic. It will also become smoother and slightly shiny.
  3. Cover the bowl with plastic wrap and set it aside in a warm location without drafts for 45 minutes.
  4. LIne a rimmed, half-sheet baking pan with parchment paper.
  5. After the dough has rested, dump it onto a well-floured work surface and divide it into 24 pieces. roll each piece into a ball and dust it with rice, bread, or all-purpose flour before putting each doughball on the parchment.
  6. Wrap the baking pan well with plastic wrap or put it in a clean plastic bag that you tie shut. Refrigerate the covered pan overnight or up to 24 hours.
Day 2
  1. Take the pan out of the refrigerator and preheat the oven to 350 degrees F.
  2. Remove the plastic (wrap or bag) from the pan and bake the buns for about 25 minutes, until the tops are golden. To test with an instant-read thermometer, the internal temperature should be 195 degrees F.
  3. Cool the buns on a wire rack.
Recipe Notes

Note that the yeast is instant, not “regular.”
For the 45 minute “rest,” I put the covered bowl in an unheated oven.
I cut the dough with a knife – in half, then each half into quarters and each quarter into thirds to get 24 pieces.
The total time does not count the overnight rise in the refrigerator.
The baked rolls are small – about 2 – 2 1/2 inches round, so count on 2-3 per person.