750 ml all purpose flour 3 cup
375 ml whole wheat flour 1 1/2 cup
125 ml oat bran 1/2 cup
50 ml skim milk powder 1/4 cup
30 ml orange zest, grated 2 tbsp
2 ml salt 1/2 tsp
175 ml currants, washed & dried 3/4 cup
8 g quick rise instant yeast 1/4 oz
175 ml sweet potato, cooked & mashed 3/4 cup
50 ml butter or margarine, melted 1/4 cup
50 ml liquid honey 1/4 cup
250 ml sweet potato cooking liquid 1 cup
2 eggs, lightly beaten
melted butter
In a large bowl; mix together 2 cups (500 ml) of all purpose flour, whole wheat flour, oat bran, skim milk powder, orange zest, salt, currants and yeast.
In a small saucepan over low heat; heat sweet potatoes, butter, honey and potato cooking liquid until hot to the touch. Stir mixture and eggs into dry ingredients.
Stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic. Cover and let rest for 10 minutes.
With sharp knife, cut dough into 16 equal pieces; shape each into smooth ball, tucking ends under. Place seam side down on baking sheet, about 2 inches (5 cm) apart. Cover and let rise until doubled in size, about 1 hour.
Bake in preheated 375 F (190 C) oven for about 15 minutes or until golden brown. Brush baked buns with melted butter while still hot.
Serves 16