Parsnip Rosemary Buns Food
PARSNIP ROSEMARY BUNS
These yeat-free bread rolls are super easy to make and taste very yummy. They are kind of like a damper with a slightly sweet taste from the parsnip. The original of the recipe comes from wonderful book "Mon premier dîner végétarien" by Alice Hart. If you feel like it, try using carrot in place of the parsnip or even pumpkin or beetroot.
Provided by Lalaloula
Categories Breads
Time 50m
Yield 9 buns
Number Of Ingredients 11
Steps:
- In a big bowl combine parsnip, flours, baking powder, baking soda, rosemary, salt and garlic powder.
- Make a well in the centre and add the egg, yogurt and applesauce to it. Quickly knead into a doug (it will be shaggy). If dough doesnt come together, add 1 tbs or so more yogurt. Do not overwork the dough!
- Divide dough into 9 parts and roll each part into a ball. Place the balls on a paper-lined baking sheet.
- Using a sharp knife make a cross on top of each bun.
- Bake in the pre-heated oven at 190°C/375°F for 25-30 minutes or until golden on top and baked through.
- These are best eaten warm, but I like them cooled, too.
Nutrition Facts : Calories 139.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 21.5, Sodium 130.4, Carbohydrate 28.1, Fiber 3.9, Sugar 1.6, Protein 5
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