# I wish to bake buns.

**URL:** <https://boards.straightdope.com/t/i-wish-to-bake-buns/833153>\
**Category:** Cafe Society\
**Created:** [April 28, 2019, 12:46am UTC](https://boards.straightdope.com/t/i-wish-to-bake-buns/833153 "2019-04-28T00:46:30Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\
**Post date:** [April 30, 2019, 12:32am UTC](https://boards.straightdope.com/t/i-wish-to-bake-buns/833153/21 "2019-04-30T00:32:29Z")

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> [@nearwildheaven](#):
>
> Adding a little mashed potato, even as little as a teaspoonful, to the dough will keep the baked bread or buns fresh longer. Too much, and you’ll have very dry bread that tastes like potato.

And as I mentioned in another recent thread, instant potato flakes (which I wouldn’t dream of using for any other purpose) do the trick. It’s much more convenient than cooking and mashing potato just for bread baking.

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**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\
**Post date:** [April 30, 2019, 9:42pm UTC](https://boards.straightdope.com/t/i-wish-to-bake-buns/833153/22 "2019-04-30T21:42:14Z")

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I’ve been known to microwave a new potato til soft and cram it through a tea strainer. I should make that bread recipe again, got great results iirc…

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