INGREDIENTS:
- 2/3 cup milk
- 3 tablespoons sugar
- 5 tablespoons butter, unsalted and diced
- 1 teaspoon dry active yeast
- 2 3/4 cup bread flour
- 1 1/2 teaspoon kosher salt (or 3/4 teaspoon sea salt)
- 1 teaspoon vital wheat gluten (keep away from the salt when dumping in)
- 1 cup sweet potato, baked and mashed (about 1 large sweet potato) with skins removed
- 1 large egg with 1/2 tablespoon egg white removed
- butter for tops after baking
INSTRUCTIONS:
- In a glass measuring cup, microwave the milk for 90 seconds, but do not allow to boil. Remove from microwave and add the butter to the milk. Stir to combine and allow the butter to completely melt. Once it is warm but not hot, add the sugar and yeast and set aside.
- In the bowl of a standing mixer, add the flour, salt, vital wheat gluten on the opposite side of the bowl as the salt, and mix with a paddle attachment or stir by hand. Add the yeast mixture, sweet potato and egg. Mix again just until the dough comes together and then switch to the dough hook and mix for 90 seconds. drape a light towel or saran wrap over the bowl and allow to rise for 1-2 hours.
- Sprinkle the counter lightly with flour and turn the very soft dough out. Sprinkle the top with a little more flour and roll out to about 1/4" thick rectangle. Starting at the end closest to you, Pinch the dough closed and tightly roll into a log. Cut about 2" pieces and using the palm of your hand, gently roll the dough into balls. Place on a greased cookie sheet and cover with another towel or saran wrap. allow to rise for 1-2 hours.
- Heat the oven to 350 degrees and bake for 18-20 minutes then quickly brush the tops with more butter and serve.
Source: Oh Sweet Basil
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