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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
3 cups all-purpose flour |
3 cups whole wheat flour |
2 packages dry yeast |
1 1/2 cups warm water (105° to 115°) |
1/3 cup firmly packed brown sugar |
1/2 cup butter or margarine, softened |
2 eggs |
1 (16-ounce) can cut sweet potatoes, drained |
1 1/4 teaspoons salt |
Directions:
1. Combine flour in a large mixing bowl, stirring well; set aside.
2. Combine yeast and warm water in container of an electric blender; process until yeast is dissolved.
3. While blender is processing, add sugar, butter, eggs, sweet potatoes, salt, and 1 cup flour mixture. Process until smooth.
4. Add sweet potato mixture to remaining flour mixture, stirring to form a soft dough.
5. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover tightly and refrigerate 6 hours or overnight.
6. Shape dough into 32 balls. Place balls 3 inches apart on greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
7. Bake at 350° for 20 minutes or until buns are lightly browned and sound hollow when tapped. Remove buns from baking sheets; cool on wire racks. Split and use as sandwich buns.
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