Life's too short not to eat while you cook

Buns in the oven…in more ways than one!

My eggo is preggo!  I am over-the-moon excited, and yes, I’ve been wanting to do a “buns in the oven” post since I started this blog. Cheeseball over here.  I’m 15 weeks along and feeling pretty good.  Have my energy back, unlike the first trimester…yikes I was tired.  Little one is the size of an avocado!  I’ll share much more as the pregnancy progresses, but for now, let’s talk food.

So now for the actual buns.  These fluffy little pillows of bread are amazing.  I made them last Thanksgiving, which was my first attempt at using yeast.  It was a success, and clearly I needed to make them again this year.  And if you can believe it, they were even better.

Jessica says that you can freeze them before baking, which I have yet to try.  But I’m pretty sure it would make my life if I knew I has a few of these puppies in the freezer waiting for me.

you will need:
1 large sweet potato, peeled and chopped
2 packages of active dry yeast
6 tablespoons honey
1 teaspoon olive oil
1/2 cup warm water (about 110 degrees)
1 cup buttermilk
6 tablespoons butter, melted and cooled
4 teaspoons sea salt
6 cups of all-purpose flour, plus more for workspace
1 egg, lightly beaten

Once your potato is peeled and chopped into chunks, place it in a pot and cover with cold water. Bring to a boil and and cook until potatoes are fork tender, about 20-25 minutes. Drain, place in a bowl and mash with a fork.

In the bowl of a standing mixer fitted with the paddle attachment, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.

Once mixture is foamy, add the smashed potato, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Mix until combined.  Gradually add flour with the mixer on low until a sticky dough forms.  Switch to the dough hook and knead for about 3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover with a towel and let rise in a warm place for about 2 hours.  *I set mine right on top of one of my radiators.

Add dough back to standing mixer and knead with the dough hook until silky; you may need to add a bit more flour.  Divide dough in half. Roll each half into a long rope, then cut off pieces about 2 ounces each.  Roll into a ball and place them into a greased baking dish nestled closely side by side – you will most likely need 2 pans.  Cover the baking dish with a towel and let sit in a warm place to rise for about 30-45 more minutes.

Preheat oven to 375°F.  Brush rolls with beaten egg, then bake for 20-25 minutes, or until the tops are slightly golden brown. Let cool for a few minutes, then serve warm with butter and honey.  They also reheat beautifully.

makes: about 30 buns, depending on the size
time: 3½ hours prep/rising time + 25 minutes baking time
from: How Sweet Eats