Punched Potatoes


Milk Bread



Ingredients (8-10 buns)

  • 300g (2 1/2 cups) flour
  • 70g  (1/3 cup) sugar 
  • 25g (0.9 oz) baker’s yeast
  • 20g (0.7 oz) butter
  • 2dl (a little less than 1 cup) milk
  • 1/2dl (a little less than 1/4 cup) warm water
  • 2 eggs
  • 1/2 teaspoon salt

Instructions (Time: 2-3 hours)

Start by dissolving the baker’s yeast in the warm water.


Add 30g (1/4 cup) of flour and make a small ball. Transfer to a small bowl and add more warm water (3 tablespoons). Let it double in size.

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Once it has doubled in size, mix the flour, one egg, milk, butter, sugar and the baker’s yeast. Knead the dough for 5 minutes or until you can feel that the dough has some elasticity. Cover the bowl with two kitchen towels and let it rise until it has doubled in size. This step might take some time, depending on the temperature in your kitchen. I waited an hour the next step.

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Sprinkle some flour on a baking tray and on a clean surface. In the floured surface, knead 12 balls of dough and place them on the baking tray. You should knead each dough ball 5-6 times with your hand to give them shape. Cover the baking tray with two kitchen towels and let it rise for 30 minutes.

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Preheat your oven to 220ºC (430ºF). Beat one egg and lightly brush the balls of dough.


Bake for 10-15 minutes. Remember to check if they’re done with a toothpick.


Let it cool down and serve! A traditional way of eating this would be with butter and ham. But it goes well with anything or even on it’s own.