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These buns were addictive...especially with a little cheese on the side ;o)
For a detailed post...refer to:
http://www.foodessa.com/2013/02/heart-healthy-sweet-potato-bread-buns-2.html
Ingredientes
- . > American / Metric measures <
- . > YEAST liquid:
- . 1 Tbsp. (15ml) active dry yeast (aka 'Traditional')
- . 2 tsps. (10ml) granulated sugar
- . 1/2 cup (125ml) warm water (~110F/ 43C)
- . > WET mix:
- . 3 xLarge eggs
- . 3 Tbsps. (45ml) mild honey
- . 1 cup (250ml) cooked sweet potato, mashed..Note: measure as volume
- . > DRY mix:
- . 4 cups (520g) bread flour
- . 1/4 cup (30g) ground flaxseed
- . 1 Tbsp. (15ml) sea salt
Direcciones
- . YEAST liquid: In a medium sized measuring cup, pour the warm water (~110F/ 43C). Add the sugar and yeast to the water. Give it a good whisk to dissolve. Lightly cover with plastic wrap and place it into a draft-free area like a turned off oven. Let the yeast properly foam and activate for about 10 minutes.
- . WET mix: . In a large measuring cup, lightly whisk the eggs. Add and whisk in the honey and sweet potato. Set aside.
- . DOUGH: Place the flour, flaxseed and salt into the mixing bowl of a food processor / mixer. Use the dough attachment and adjust to a MEDIUM speed (#2 for most). Start whirling the flour mix before very slowly pouring the yeast liquid through the top spout. Now, gradually pour in the egg, sweet potato mix. The dough is ready pretty quickly as it pulls back from the sides of the bowl and forms a ball. Let the machine run for another 3 minutes.
- . PROOF - DOUGH at REST: . Turn the dough into a large and generously oiled bowl. Let it rise with a plastic wrap tightly covering the bowl, topped with a tea towel. Place it into a draft-free oven and let it rise to double for 1 hour. Take the dough out to "punch" it down in order to release its gases. Place the covered bowl back into the oven to have it continue rising for another 15 minutes .
- . ASSEMBLY: Lightly oil a very large, rectangular pan. Then, lightly flour a parchment paper to place the risen dough. Roll it into a log and slice it into 16 even pieces. Roll each piece into rustic balls and sparingly place them in the pan with reasonable space in between. Cover the pan with an oiled plastic wrap and then also add a towel over top. This time, give them a chance to rise on the counter. A proper rising will take 1-1/2 hours.
- . BAKE: Position rack at the bottom of the oven. Pre-heat the oven to a hot 350F/180C/Gas4. BAKE for 30 minutes in a dark pan or 25 minutes in a lighter one. The buns should have turned golden brown.
- . Remove pan and let the buns cool for about 15 minutes before flipping the whole pan onto a large metal rack. Afterwards, re-flip the buns again. About 15 minutes later, gently pull the bread buns apart. Note: These buns freeze very well.
- . Happy baking from Claudia's kitchen...FOODESSA.com
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