Cranberry - Sweet Potato Buns

Total Time
3hrs 25mins
Prep 3 hrs
Cook 25 mins

These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted.

Ingredients Nutrition

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.
Most Helpful

First off, I followed the recipe exactly. While the flavor of these was good, something about the proportions of the ingredients seems off. The dough was very wet and sticky; so much so that it wouldn't hold it's shape. I ended up with sweet potato flat breads instead of rolls. I'll probably make these again but reduce the amount of wet ingredients to get a more typical dough consistency.

FlyingCook March 29, 2014