Carrot and Turnip Buns
This is a wonderful way to use up some of the vegetable from the garden. These delicious square buns are full of flavor with a stunning color. They make some beautiful sandwiches ( check out our blog ) or eat straight out of the oven. So good!
Ingredients
Day Before:
- 1 1/2 cups bread flour
- 1/2 teaspoon instant yeast
- 2/3 cup carrot juice
Day Of:
- 3/4 cup chopped carrots
- 3/4 cup chopped turnip
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 1/2 - 1 3/4 cups bread flour
- 1 1/2 teaspoon salt
- 1 teaspoon instant yeast
Method
Take the " Day before " ingredients and mix them all together in a large bowl. Cover with plastic wrap and allow to rest on the counter overnight, for 12 - 16 hours. The next day place your chopped carrots and turnips into a pot. Cover with water and bring to a boil. Cook the carrots and turnips till soft.
Drain out the water and mash with a potato masher till smooth. Add in the brown sugar and butter. Mix till well blended. Use a measuring cup and measure out 3/4 cup of the carrot, turnip mash; set aside till cooled. Take the " day before " mixture and pour out into a large bowl. Add in the mash carrots and turnips, instant yeast and salt. Mix with a wooden spoon till smooth and well blended.
Slowly start to add in the flour, start with just half the flour and mix. Sprinkle some of the flour onto a flat surface and pour out the dough. Begin to knead and continue to add in more flour. You want the dough to be a little on the sticky side, but not sticking to your hands. Knead for 8 minutes.
Add a little oil to a bowl and place the kneaded dough into the b owl. Turn over the dough a few times to very lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 45 minutes or till double in size.
Divide the dough into 12 equal size pieces. Mine worked out to 2 1/4 oz each. Roll each piece of dough into a ball.
Place them into greased square muffin tin. Cover with parchment paper. Spray a little oil onto the parchment paper and then turn the parchment paper over the the oiled side is facing the dough.
Press down with your hands to sort of seal the parchment to the muffin tins. Allow to rest for about 45 minutes. You want the dough to rise sightly above the muffin tins. Before placing into a preheated 375 degree oven for 25 - 28 minutes. place a cookie sheet with a few rocks placed onto to hold the cookie sheet down. Remove from oven and turn over to remove the square buns. Cool on a wire rack.
