1 cup = 250 ml
- boil 1 potato in 1 1/2 cup water until tender. drain , measure 1 cup of water.
- Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy
- In bread maker, add in flour, sugar, oil, warm milk and salt
- Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade,
- Knead dough for 10 minutes-using bread maker
- Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
- Knead the dough gently for few minutes with hands. adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
- Place dough in a large well oiled bowl
- Cover, and let rise in a warm spot for 60-90 minutes, or until DOUBLE in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
- Punch down dough.
- Shape into large balls, and place on a large greased cookie sheet. greased hand with oil to avoid dough sticking when shaping
- Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost DOBLED (warm oven rise should take 30 minutes.
- sprinkle with grated cheddar cheese
- bake for 15 min or until cook
note: when warm the bun very light and soft.