No-Knead - BEET Sour Cream Bread buns Recipe

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Inspired by the Botanical garden's vibrant colors, beets were arriving by the bagful.
A purée of roasted beets, some sour cream and lovely scented buns appeared like magic.

For a dedicated post...refer here:
http://www.foodessa.com/2013/09/no-knead-beet-sour-cream-bread-buns.html

Servings: 12 units
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Ingredients

  • .>(American / Metric measures)<
  • . 1 large egg
  • . 1 tsp. (5ml) sea salt
  • . 1 cup (250ml) cooked beets * puréed...measure as volume
  • . 2-1/4 cups (338g) all-purpose flour
  • [separate 1 cup (150g)...plus 1-1/4 cup (188g)]
  • . 2 Tbsps. (30ml) granulated sugar
  • . 2 tsps. (10ml) active dry yeast 'traditional'
  • . 1/4 cup (50ml) water
  • . 1/2 cup (125ml) sour cream
  • . 2 Tbsp. (15ml) unsalted butter
  • . * note: replace beet purée with any other flavourful puréed vegetable: Squash, Sweet potato, etc.

Directions

  1. . Position the oven rack on the second level from the bottom. Prepare and generously grease a 12 unit metal pan like for muffins or small squares. Set aside.
  2. . In a medium bowl, beat the egg and salt. Whisk in the beet purée to combine. Set aside.
  3. . In a large bowl, combine the first portion of flour (1 cup /150g) along with the sugar and yeast. Whisk and make a well. Set aside.
  4. . Meanwhile, in a small pot, combine and warm the sour cream, water and butter on low-medium heat. Give it a stir every so often. When the butter has completely melted it has basically reached the proper temperature. Remove the pot from the heat and immediately add this liquid mix to the flour mix while briskly mixing with a heavy whisk or solid spatula for about 30 seconds. Now, blend in the puréed beet mix.
  5. . Afterwards, also add the remaining flour by continuing to combine the flour until all flour traces have disappeared. Don't over mix.
  6. . Lastly, with the aid of a large ice-cream scoop, place a full and leveled scoop of dough into each pan cavity.
  7. . Cut a long piece of plastic wrap and cover generously with a spread of oil or vegetable spray. With the greased side, place it on top of the dough. Set the pan aside in a warm area and let it rise as it doubles in size for about 1 hour or so...depending on the surrounding temperature.
  8. . BAKE the bread buns in a 375F/190C/Gas5,
  9. pre-heated oven, for 24 minutes in a dark pan. Adjust a few minutes less for a lighter pan. Remove the breads from the pan as soon as possible and let them cool on a metal rack.
  10. . Claudia's happy baking and flavourful wishes...FOODESSA.com

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