Cranberry - Sweet Potato Buns

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

• Ready In: 3 hrs 25 mins
• Serves: 10
• Yields: 10 buns

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.