Sweet Potato Buns Recipes

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
• Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
• To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
• Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
• Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
• Bake at 350 degrees for about 20 minutes or until just starting to brown.

Steps:

• Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
• Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh. Set aside.
• To make the sweet potato burger buns: Heat the whole milk in the microwave for about 35-45 seconds until it's warm to the touch but not hot (110-115ºF). Add the active dry yeast and let it dissolve and foam up for 10 minute
• In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won't come together after a couple minutes, add 1 tsp of the reserved egg white to moisten.
• Then knead the unsalted butter into the dough on medium speed, 1 tablespoon at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine's running.
• Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approximately 2 hours. If you are making the buns the day before using, proof refrigerated for 18~24 hours.
• Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45-50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
• Meanwhile, preheat the oven on 375ºF.
• Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 minute.