These delicious buns were pretty easy to make, but a somewhat lengthy process as most breads are. If I have a full day at home, then throwing some fresh bread making in the mix is no big deal. The hands on prep time is actually very minimal. You may be able to get away with less rise time if you feel like experimenting. If you do adjust the rise time, please let me know how it goes.
This recipe produces buns that are light and fluffy and pair perfectly with my Mushroom Quinoa Burgers. Seriously, they compliment each other very well. Sometimes buns can really overpower the burger, but that wasn’t the case with these. If you have quite a bit of time and want to prepare a fun meal completely from scratch, try this combo.
As with most breads, these buns are freezable. Though I wouldn’t keep them in the freezer for more than a month or two. I really enjoy grabbing one from the freezer, toasting it, and then making a peanut butter and honey sandwich for a quick breakfast. Delicious, I tell you!
Never miss a new recipe!
Join your friends and get recipes sent right to your inbox.
Sweet Potato & Oat Buns
Ingredients
- 3 cups all purpose flour
- 1/2 cup rolled oats, roughly chopped or ground
- 1/2 cup flaxseed meal
- 1 1/2 teaspoons salt
- 1 package active dry yeast
- 3/4 cup luke warm water
- 1/4 cup canola oil
- 1 egg
- 1/2 cup sweet potato, cooked and mashed
Instructions
Mix the dry ingredients, including the yeast, in a stand mixing bowl.
In a separate bowl, mix together the egg, oil, and water.
Add the wet ingredients to the dry ingredients in the stand mixer and mix until incorporated. Let the wet dough sit in the stand mixer for about 30 minutes to allow the oats to soak up some liquid.
Knead the dough in the stand mixer or on a floured surface several times until smooth and elastic. You may have to add flour as you go, but don't overdo it.
Place the dough in a large oiled bowl, one that will allow it to double in size. Cover and let rise for 2 hours.
Remove from bowl and knead several times on a floured surface. Form 12 balls.
Place the balls on 2 separate oiled baking sheets, 6 balls on each sheet evenly spaced. If you want a flatter bun you can press the ball down some. Cover and let rise again for 60-90 minutes (or longer).
Preheat the oven to 350 degrees Fahrenheit.
Bake for 20 minutes or until the buns are slightly browned on top and bottom.
Nutrition
-
205 Calories
-
29.5g Carbohydrates
-
7g Fat
-
2.4g Fiber
-
5.4g Protein
-
.5g Saturated fat
-
.8g Sugar
Never miss a new recipe!
Join your friends and get recipes sent right to your inbox.
1 Comment
Beet Burgers - Our Wandering Kitchen
March 3, 2019 at 11:06 am[…] to make your own buns that pair deliciously with this burger recipe? Try our Sweet Potato & Oat Buns […]