Cranberry - Sweet Potato Buns |
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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 8 |
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These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted. Ingredients:
2/3 cup mashed sweet potato (unseasoned) |
1 cup water, warm |
1 cup buttermilk, warm |
2 tablespoons melted butter |
1 egg |
2 1/2 teaspoons instant yeast |
2 cups flour |
1 3/4 cups oat flour (or whole wheat flour) |
1 tablespoon sugar |
1 tablespoon sea salt |
1/2 teaspoon dried rosemary |
1/3 cup dried cranberries, soaked in hot water and drained |
Directions:
1. In a bowl, mix sweet potato, water, buttermilk, butter and egg until well blended.
2. In a stand mixer or large mixing bowl, whisk together yeast, flours, sugar, salt and rosemary.
3. Add the sweet potato mixture and mix to form a shaggy dough. Let stand 10 minutes.
4. Add cranberries and begin kneading, by hand or dough hook, for 10-12 minutes. Dough should pull away from the sides of the bowl but stick to the bottom.
5. Place the dough into a greased bowl, cover and let rise for 40 minutes.
6. Punch dough down, knead briefly and divide into 10 even buns. Place on two parchment-lined sheets.
7. Cover and let rise for another 45 minutes.
8. Preheat the oven to 375°F
9. Bake for 20-25 minutes, rotatng pans halfway through.
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