. 1 cup (250ml) cooked sweet potato * puréed...measure as volume
. > DRY mix:
. 4 cups (520g) bread flour, (spoon into a dry-measure cup and level off)
. 1/4 cup (30g) ground flaxseed
. 1 Tbsp. (15ml) sea salt
. 1 Tbsp. (15ml) olive oil
.* Do not follow the directions on the envelope...it's not suitable.
. YEAST liquid: In a medium sized glass measuring cup, pour the warm (112F/44C) water and add to it the sugar and granular yeast. Give it a good stir to dissolve and place it into a draft-free area like a turned off oven. Let the yeast properly foam and activate for about 10 minutes.
. DOUGH at REST: Turn the dough into a large and lightly oiled bowl and let it rise uncovered into the draft-free oven. In addition, place a smaller bowl of water alongside so that the dough stays moist without drying out. Let it rise and double for about 1 hour. Take the dough out to "punch" down in order to release its gases. Place the bowl back into the oven to have it continue rising for another 15 minutes.
. ASSEMBLY: Lightly oil a very large, rectangular pan. Use a parchment paper to place the risen dough and slice it into 16 even pieces. With lightly floured hands, roll each piece into rustic balls and sparingly place them in the pan with some space in between. Cover the pan with a towel and give them a chance to rise again during another hour.
. BAKE: Position rack at the bottom of the oven. Pre-heat the oven to a hot 350F/180C/Gas4. Bake for 30 minutes or until the buns are golden. Once baked, gently pull them apart and serve.