Earth Mother Breakfast Buns |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
A classic sweet roll gets a new twist. Taking a cue from red velvet cake, this recipe uses beets to take the cinnamon roll to a new level. Ginger enhances the sweetness while orange balances the earthy taste of the beet. Read more . Great served hot from the oven with a cup of coffee or cold as an afternoon snack. Ingredients:
2 envelopes active dry yeast |
1/4 c. warm water |
1 tsp. sugar |
3 c. all-purpose flour |
2 1/2 c. whole-wheat flour |
1 c. cooked, mashed beets |
1 egg, lightly beaten |
1 c. buttermilk |
1/2 c. sugar |
2 tbsp. olive oil |
1 tbsp. grated orange zest |
1 1/2 tsp. salt |
1 tsp. baking soda |
3/4 c. melted butter |
2 c. firmly packed brown sugar |
2 tbsp. ground cinnamon |
1 tsp. ground ginger |
1/2 c. chopped, dried apricots |
1/2 c. chopped, dried apples |
Directions:
1. Using the mixer bowl for a stand mixer, combine yeast, water, and sugar. Let stand 10 minutes.
2. Add 1/2 cup flour to bowl, and mix 2 minutes.
3. Add mashed beets, egg, buttermilk, sugar, oil, zest, salt, and soda. Blend in.
4. Add most of the flour. Mix until well incorporated, add in remaining flour.
5. Knead 5-7 minutes.
6. Put dough in a greased bowl and turn to coat.
7. Cover and let rise until double.
8. To make filling, stir together butter, sugar, cinnamon and ginger until blended.
9. Soak dried fruit in hot water 10 minutes. Drain well and pat dry.
10. After rising, punch the dough down.
11. Roll out the dough into a rectangle, 1/2” thick.
12. Spread the filling on the dough leaving 1 inch around the edges.
13. Sprinkle fruit over dough sheet.
14. Roll up the dough long-wise.
15. Slice the log (dental floss is great for this) and place the rolls in a 9x13” baking pan. Cover with plastic wrap and let proof 25 min.
16. Bake at 400 degrees for 18-22 min. until light golden brown
|
|