Half-batch Banana Breakfast Buns |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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These are perfect for small family breakfasts on the weekends, nice and tender from the potato and moist and fragrant with the bananas. A sweet cinnamon and date filling seals the deal! Ingredients:
dough |
1 cup flour |
3/4 - 1 cup whole wheat flour |
2 tbsp brown sugar |
1 envelope rapid-rise yeast |
1/4 teaspoon salt |
3 tablespoons potato cooking water (or regular) |
1 tablespoon soy milk |
1/4 cup margarine |
1/4 cup cooked, mashed potato |
1 large banana, mashed |
rich cinnamon-date filling |
2 tablespoons melted margarine |
2 tablespoons brown sugar |
1/3 cup chopped, pitted dates |
3/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine 1/2 cup flour, 1/4 cup whole wheat flour, sugar, undissolved yeast, and salt.
2. Mix together the remaining flours and set aside.
3. Heat water, soy milk, margarine, and mashed potato until very warm.
4. Gradually add to flour mixture, and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add banana and 1/2 cup more flour blend and beat 2 minutes.
6. Stir in enough remaining flour to make a soft dough.
7. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
8. Cover and let rest 10 minutes.
9. Combine brown sugar, dates and cinnamon in a small, seperate bowl.
10. Roll dough to an approximately 9 x 6 rectangle.
11. Brush with melted margarine, and sprinkle with filling.
12. Beginning at short end, roll up tightly as for jelly roll, pinching seam to seal.
13. Cut into 6 equal pieces.
14. Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups.
15. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
16. Bake at 375 F for 15 to 20 minutes.
17. Remove from cups and cool on wire racks.
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