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1
First, we need to proof the yeast to make sure it's active. To do this, heat unsweetened almond milk in a sauce pan until heated through, but not too hot to touch. Remove from the heat, stir in 1 teaspoon of raw honey until dissolved, then gently stir in a packet of active dry yeast. Set yeast mixture aside to proof for 5-10 minutes. It should become bubbly and foamy. If it doesn't, go grab some new yeast.
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2
In the bowl of a food processor, add sweet potato puree, 1/4 cup raw honey, eggs, melted and cooled coconut oil, and sea salt. Process until combined.
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3
Add flour combination of whole wheat pastry flour and spelt flour in 3 to 4 batches, pulsing to distribute the flour. Slowly pour in the proofed yeast mixture and continue to process until everything is well-incorporated. The dough should be sticky, but hold together.
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4
Lightly flour a clean, flat surface and lay the dough out onto it. Sprinkle a little more flour on top of the dough, and knead until dough forms a smooth, uniform ball, about 2 minutes. If the dough is too sticky to work with, you can add more flour, a tablespoon at a time, until you can handle it without it overly sticking to everything.
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5
Transfer the dough ball to the a large bowl which has been lightly greased with melted coconut oil, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 hour.
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6
Once the dough has risen, lightly flour a flat surface again and roll the dough out into an even level. Divide the dough into halves until you have 16 equally-sized pieces.
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7
One piece of dough at a time, pinch all of the edges together to form a seam and roll the dough into a ball. Place each ball, seam-side down, into a baking dish with a little space between the rolls for them to rise. If you want to make these rolls into hamburger buns, push down and flatten into a bun shape and set apart to rise instead. Cover again with plastic wrap, and let the dough rise, another hour, or until doubled in size.
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8
When the rolls are ready to bake, preheat oven to 350u00b0F. Place rolls into the oven and bake until golden brown, about 25-30 minutes.
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9
As the rolls are baking, you can prepare a honey butter glaze to brush over the top of the rolls. In a small mixing bowl, combine melted unsalted organic grass-fed butter and raw honey. If you'd rather, you could prepare this glaze with coconut oil instead.
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10
Remove the rolls from the oven and brush the glaze onto the rolls and then sprinkle with coarse sea salt.
