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1
Combine the warm milk, warm water, yeast, salt and sugar in a large bowl.
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2
Let set a couple minutes until the yeast starts to foam.
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3
Stir in the spread, all of the wheat flour, gluten, and potato flakes.
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4
Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.
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5
Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes.
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6
If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
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7
When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
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8
Let rise in a warm place for 1-2 hours or until doubled.
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9
Remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape.
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10
Place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled.
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11
Brush tops of buns with milk or melted butter just before baking if desired.
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12
While the dough is proofing- preheat oven to 400 degrees.
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13
When you put the buns in, reduce heat to 375 and bake for 20 minutes.
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14
Cool on a rack, and serve.
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15
Cooking times do not reflect rising times.
