Red Beet Buns
Substitutions:1 c WWW (white whole wheat) instead of 2 c WW
3 c AP (all purpose flour) instead of 2 cups AP
1 ½ tbsp kosher salt instead of 1 tbsp kosher salt
Sadly, this is one recipe I WON’T make again. This is the ONLY recipe I haven’t liked so far in the HBin5 book. And I can’t really say why it is not good. I followed the recipe and was really looking forward to the flavor of the beets as a matter of fact as I love them! But ick!
I purposely made the buns flatter as I was anticipating using them for sandwich buns. Sitting on top of the buns is the small loaf of bread I made with the rest of the dough.
I was very surprised that I didn’t like the buns as I had made a Red Beet and Chocolate cake from the leftover shredded beets and it came out delicious!
I’m wondering if the main difference is that the beets were cooked for the Red Beet Chocolate cake and not for the Buns. And Ken’s reaction was VERY negative to the buns! Sigh, alas, alack!
I’ve included the cake recipe and pics on the next post.