Cooking and Serving: 48 minutes | 8 rolls
Ingredients
6 tablespoons (84 g) unsalted butter, chopped | 3 ½ cups (490 g) Gluten Free Bread Flour | 1 ⅔ teaspoons (5 g) instant yeast
Description
Prep Time: 30 minutes | Cook Time: 18 minutes | Total Time: 48 minutes | Servings: 8 rolls
Ingredients
6 tablespoons (84 g) unsalted butter, chopped
3 ½ cups (490 g) Gluten Free Bread Flour
1 ⅔ teaspoons (5 g) instant yeast
2 teaspoons (12 g) kosher salt
¾ cup (5 ¼ ounces) roasted mashed sweet potatoes, from about 3 small sweet
1 tablespoon (21 g) honey
1 ⅛ cups (9 fluid ounces) milk, at room temperature
Egg wash, (1 egg + 1 tablespoon water, beaten), for brushing
Unsalted butter, for brushing the tops
Instructions
BROWN THE BUTTER
Place the butter in a small, heavy-bottomed saucepan, and cook over medium.
heat, stirring constantly. First, the butter will melt, and then it will boil.
and foam. Continue to stir, and watch carefully. The protein solids will.
separate and drop to the bottom of the pan.
As soon as you begin to smell a nutty smell and begin to see a golden brown.
color start forming around the edges of the saucepan, remove the pan from the.
heat and continue to stir. Once the bubbles clear, you will be able to see.
whether the protein has begun to brown. If not, return to the heat briefly,.
stirring constantly, and remove once the butter has begun to brown.
Continue to stir, as it will continue to brown off the heat. Pour the brown.
butter into a small, heat-safe bowl and set it aside to cool until no longer.
MAKE THE DOUGH
Place the bread flour and yeast in the bowl of a stand mixer, and use a.
handheld whisk to combine well. Add the salt, and whisk to combine. Add the.
cooled browned butter, sweet potatoes, honey and milk, then attach the dough.
hook to the stand mixer, and mix on low speed until combined. Raise the mixer.
speed to medium and mix for about 5 minutes. The dough should be smooth and.
Spray a silicone spatula lightly with cooking oil spray, and scrape down the.
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing.
bucket large enough for the dough to rise to double its size, and cover with.
an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
Set the dough in a warm, draft-free environment to allow it to rise to double.
its size (about 1 1/2 hours).
Once it has doubled, place it in the refrigerator for at least 15 minutes or.
until it is chilled. This will make it much easier to handle.
BEGIN TO SHAPE THE DOUGH
Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Remove the dough from the refrigerator and turn it out onto a lightly floured.
surface and, using the scrape and fold kneading method and a very light.
touch, sprinkle the dough with more flour and knead it lightly, sprinkling.
with flour when necessary to prevent it from sticking, scraping the dough off.
the floured surface with a floured bench scraper, then folding it over on.
itself. Repeat scraping and folding until the dough has become smoother. Do.
not overwork the dough or you will incorporate too much flour and it will not.
SHAPE THE BUNS + THE FINAL RISE.
With a floured bench scraper, divide the dough into eight pieces of equal.
size. Shape each piece into a round, and place the rounds on the prepared.
baking sheet, about 3-inches apart from one another.
Sprinkle the tops of the rounds lightly with flour. Cover the baking sheet.
with lightly oiled plastic wrap, and place in a warm, draft-free location.
until nearly doubled in size (about 1 1/2 hours).
BAKE THE BUNS
About 25 minutes before the buns have finished rising, preheat your oven to.
375°F, then remove the plastic wrap and brush the rolls generously with the.
Allow to finish rising, and then place the baking sheet in the preheated oven.
and bake for about 10 minutes.
Reduce the heat to 350°F, remove the buns from the oven, and brush the tops.
with the melted butter.
Return the baking sheet to the oven and bake until the internal temperature.
of the buns reaches about 185° and they are golden brown all over (about.
Remove from the oven and cover with a tea towel as they cool before slicing.
BAKE THE BUNS
About 25 minutes before the buns have finished rising, preheat your oven to.
375°F, then remove the plastic wrap and brush the rolls generously with the.
Allow to finish rising, and then place the baking sheet in the preheated oven.
and bake for about 10 minutes.
Reduce the heat to 350°F, remove the buns from the oven, and brush the tops.
with the melted butter.
Return the baking sheet to the oven and bake until the internal temperature.
of the buns reaches about 185° and they are golden brown all over (about.
Remove from the oven and cover with a tea towel as they cool before slicing.
Notes
* 1 tablespoon (21 g) honey
* 1 ⅛ cups (9 fluid ounces) milk, at room temperature
* Egg wash, (1 egg + 1 tablespoon water, beaten), for brushing
* Unsalted butter, for brushing the tops
* Place the butter in a small, heavy-bottomed saucepan, and cook over medium
heat, stirring constantly. First, the butter will melt, and then it will boil
and foam. Continue to stir, and watch carefully. The protein solids will
separate and drop to the bottom of the pan.
* As soon as you begin to smell a nutty smell and begin to see a golden brown
color start forming around the edges of the saucepan, remove the pan from the
heat and continue to stir. Once the bubbles clear, you will be able to see
whether the protein has begun to brown. If not, return to the heat briefly,
stirring constantly, and remove once the butter has begun to brown.
* Continue to stir, as it will continue to brown off the heat. Pour the brown
butter into a small, heat-safe bowl and set it aside to cool until no longer
* Place the bread flour and yeast in the bowl of a stand mixer, and use a
handheld whisk to combine well. Add the salt, and whisk to combine. Add the
cooled browned butter, sweet potatoes, honey and milk, then attach the dough
hook to the stand mixer, and mix on low speed until combined. Raise the mixer
speed to medium and mix for about 5 minutes. The dough should be smooth and
* Spray a silicone spatula lightly with cooking oil spray, and scrape down the
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing
bucket large enough for the dough to rise to double its size, and cover with
an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
* Set the dough in a warm, draft-free environment to allow it to rise to double
its size (about 1 1/2 hours).
* Once it has doubled, place it in the refrigerator for at least 15 minutes or
until it is chilled. This will make it much easier to handle.
BEGIN TO SHAPE THE DOUGH.
* Line a rimmed baking sheet with unbleached parchment paper and set it aside.
* Remove the dough from the refrigerator and turn it out onto a lightly floured
surface and, using the scrape and fold kneading method and a very light
touch, sprinkle the dough with more flour and knead it lightly, sprinkling
with flour when necessary to prevent it from sticking, scraping the dough off
the floured surface with a floured bench scraper, then folding it over on
itself. Repeat scraping and folding until the dough has become smoother. Do
not overwork the dough or you will incorporate too much flour and it will not
SHAPE THE BUNS + THE FINAL RISE.
* With a floured bench scraper, divide the dough into eight pieces of equal
size. Shape each piece into a round, and place the rounds on the prepared
baking sheet, about 3-inches apart from one another.
* Sprinkle the tops of the rounds lightly with flour. Cover the baking sheet
with lightly oiled plastic wrap, and place in a warm, draft-free location
until nearly doubled in size (about 1 1/2 hours).
* About 25 minutes before the buns have finished rising, preheat your oven to
375°F, then remove the plastic wrap and brush the rolls generously with the
* Allow to finish rising, and then place the baking sheet in the preheated oven
and bake for about 10 minutes.
* Reduce the heat to 350°F, remove the buns from the oven, and brush the tops
with the melted butter.
* Return the baking sheet to the oven and bake until the internal temperature
of the buns reaches about 185° and they are golden brown all over (about
* Remove from the oven and cover with a tea towel as they cool before slicing
Roasting the sweet potatoes brings out their natural sweetness, and makes it
easier to control the amount of moisture in the bread dough. Roast sweet
potatoes sheet in a 400°F oven until softened (40 minutes to 1 hour). Then, peel and mash
Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 604mg | Potassium: 121mg | Fiber:
2g | Sugar: 4g | Vitamin A: 2087IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron:
Nutrition information is automatically calculated, so should only be used as an