Cranberry Sweet Potato Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2/3 cup mashed sweet potato (unseasoned)1 cup water, warm1 cup buttermilk, warm2 tbsp melted butter1 egg2 1/2 tsp instant yeast2 cups flour1 3/4 cups oat flour (or whole wheat flour)1 tbsp sugar1 tbsp sea salt1/2 tsp dried rosemary1/3 cup dried cranberries, soaked in hot water and drained
In a bowl, mix sweet potato, water, buttermilk, butter and egg until well blended.
In a stand mixer or large mixing bowl, whisk together yeast, flours, sugar, salt and rosemary.
Add the sweet potato mixture and mix to form a shaggy dough. Let stand 10 minutes.
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.
Place the dough into a greased bowl, cover and let rise for 40 minutes.
Punch dough down, knead briefly and divide into 10 even buns. Place on two parchment-lined sheets.
Cover and let rise for another 45 minutes.
Preheat the oven to 375F.
Bake for 20-25 minutes, rotatng pans halfway through.
Serving Size: Makes 10 buns
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a stand mixer or large mixing bowl, whisk together yeast, flours, sugar, salt and rosemary.
Add the sweet potato mixture and mix to form a shaggy dough. Let stand 10 minutes.
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.
Place the dough into a greased bowl, cover and let rise for 40 minutes.
Punch dough down, knead briefly and divide into 10 even buns. Place on two parchment-lined sheets.
Cover and let rise for another 45 minutes.
Preheat the oven to 375F.
Bake for 20-25 minutes, rotatng pans halfway through.
Serving Size: Makes 10 buns
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 228.3
- Total Fat: 5.1 g
- Cholesterol: 25.6 mg
- Sodium: 49.8 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 2.7 g
- Protein: 7.0 g
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