Half-Batch Banana Breakfast Buns
From jo_jo_ba 16 years agoIngredients
- Dough shopping list
- 1 cup flour shopping list
- 3/4 - 1 cup whole wheat flour shopping list
- 2 tbsp brown sugar shopping list
- 1 envelope Rapid-Rise yeast shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons potato cooking water (or regular) shopping list
- 1 tablespoon soy milk shopping list
- 1/4 cup margarine shopping list
- 1/4 cup cooked, mashed potato shopping list
- 1 large banana, mashed shopping list
- *** shopping list
- Rich cinnamon-Date Filling shopping list
- 2 tablespoons melted margarine shopping list
- 2 tablespoons brown sugar shopping list
- 1/3 cup chopped, pitted dates shopping list
- 3/4 teaspoon ground cinnamon shopping list
How to make it
- In a large bowl, combine 1/2 cup flour, 1/4 cup whole wheat flour, sugar, undissolved yeast, and salt.
- Mix together the remaining flours and set aside.
- Heat water, soy milk, margarine, and mashed potato until very warm.
- Gradually add to flour mixture, and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add banana and 1/2 cup more flour blend and beat 2 minutes.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover and let rest 10 minutes.
- Combine brown sugar, dates and cinnamon in a small, seperate bowl.
- Roll dough to an approximately 9 x 6" rectangle.
- Brush with melted margarine, and sprinkle with filling.
- Beginning at short end, roll up tightly as for jelly roll, pinching seam to seal.
- Cut into 6 equal pieces.
- Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups.
- Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375 F for 15 to 20 minutes.
- Remove from cups and cool on wire racks.
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