2 medium yams
1/4 cup soy milk (or preferred non-dairy milk)
2 tbsp agave nectar
1/2 cup warm water
2 tsp dark brown sugar
1 1/4 tbsp active dry yeast
3 cups unbleached all purpose flour
1 cup whole wheat flour
1 tsp sea salt
vegan margarine
Bring a pot of water to boil
Peel and dice yams and place in the boiling water until mushy, (dice into smaller cubes for a faster cooking time). Once cooked, drain the yams and return to the pot and add soy milk and agave nectar. Mash until very smooth, with as few lumps as possible.
Add water, sugar, yeast, flour, mashed yams, and sea salt to your bread machine and select the DOUGH option. (Mine takes 1 1/2 hours).
Preheat oven to 350F and prepare a baking sheet with parchment paper. Divide the dough into 8 buns and place on the prepared baking sheet; flatten slightly. Bake for 20 min.
Remove from the oven and brush with melted vegan margarine. Bake for an additional 10 minutes.
