My mom’s potato bun recipe!! Delicious!

Now that I’ve worked the kinks out of my mom’s bun recipe (the first version she sent had a few typos in it…), I can share it with you! These buns are delicious– slightly sweet, moist, fluffy. Even when I substitute a ton of the ingredients, they still turn out completely fine!

Refrigerator Potato Buns (makes 24 rolls)

1 1/8 tsp yeast

3/4 cup water

1/3 cup sugar

1/4 tsp salt

1/3 cup butter, softened (1/4 cup butter can be used for lower fat)

1 egg

1/2 cup mashed potatoes

1/2 cup rolled oats

3 1/2 cup bread flour (Start with 3 cups. Reserve 1/2 cup for adjusting the texture of the dough.) Continue reading “My mom’s potato bun recipe!! Delicious!”

Corn Fritter recipe

This simple recipe is from The Korean Table by Taekyung Chung and Debra Samuels. J posted pictures.

Corn Fritters (Ockssusu Jeon)

2 cups (350 g) corn kernels

1 Tbs miso

3/4 cup (100 g) flour

1/2 cup (125 g) water

1/4 tsp salt

Mix. Fry in oil ~3 min on each side. Serve with dipping sauce of choice.


We added some kimchi (~40 g) and some finely chopped leftover pork ( ~20 g), and ate it with mayonnaise and tempura dipping sauce. The fritters were pretty good! Surprisingly sweet because of the sweet corn, but a pleasant change from eating it on the cob.

Banana Bread recipe

The recipe for the banana bread seen in J’s previous post is from the Cook’s Illustrated cookbook (not sure what year, but it’s kinda old).

Banana Bread

2 cups all-purpose flour

3/4 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1 cup toasted, coarsely chopped walnuts

3 very ripe, soft, darkly speckled large bananas, mashed well

1/4 cup plain yoghurt

2 large eggs

6 Tb butter, melted

1 tsp vanilla extract

Mix dry ingredients (flour, sugar, baking soda, walnuts). Mix wet ingredients (banana, yoghurt, eggs, butter, vanilla). Mix wet and dry ingredients together until just combined. Batter should be thick.

Bake for ~55 min (knife inserted into center should come out clean) at 350°F in greased loaf pan.


Continue reading “Banana Bread recipe”

Dinner Rolls

We made dinner rolls following N’s secret family recipe. We baked them for too long, but the texture was very good. Super fluffy!

You start by drawing a circle.
Then you fold it into this shape.
And then you’re done! Just three simple steps!


We really like the selection of bulk goods at our local Whole Foods. This time around, we got everything in a reusable container except for the butter. Whole Foods needs bulk butter…

The bags contain: whole wheat flour, popcorn, chocolate chips, and mochi. The jar contains almond butter.
The bulk mochi was really good! The cashier seemed quite surprised that we put it in a cloth bag though.