Cranberry Sweet Potato Buns
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Cranberry Sweet Potato Buns calories by ingredient
Introduction
These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted. These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted.Number of Servings: 10
Ingredients
-
2/3 cup mashed sweet potato (unseasoned)
1 cup water, warm
1 cup buttermilk, warm
2 tbsp melted butter
1 egg
2 1/2 tsp instant yeast
2 cups flour
1 3/4 cups oat flour (or whole wheat flour)
1 tbsp sugar
1 tbsp sea salt
1/2 tsp dried rosemary
1/3 cup dried cranberries, soaked in hot water and drained
Directions
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.