As promised, the second of three recipes highlighting kneadygirl.com, this time an intermediate recipe. This recipe can use whatever your preference – sweet potatoes or yams – the only change might be in the color of the buns
Sweet Potato Buns
- 1 Tablespoon Dry, Active Yeast
- 1/4 Cup Sugar
- 2 Cups Warm Milk (110 to 115 degrees Fahrenheit)
- 2 Cups Cooked & Mashed Sweet Potato
- 1 Tablespoon Salt
- 7 Cups Unbleached, All-Purpose Flour
Egg Wash (optional)
- 1 Egg
- 1 Tablespoon Water
- Mix together the warm milk, sugar, and yeast. Let sit until foamy about 5 minutes.
- Add the sweet potatoes and salt, stirring well.
- Fold in 4 cups of flour and mix well.
- Begin adding more flour a little at a time until a dough begins to form.
- Turn out onto a floured board and knead until the dough is soft and elastic.
- Grease a large bowl lightly and place the dough inside, turning to coat with the oil.
- Cover the bowl with a towel and allow to rise until doubled.
- Grease a large rimmed baking sheet.
- Punch down the dough and turn out to a floured board.
- Weigh the dough and divide it into 15 equal portions (approximately 4.3 ounces each).
- Form each section into round rolls.
- Place the rolls onto the prepared baking sheet, leaving about an inch between each.
- Cover the rolls with a towel and allow to rise until doubled.
- Meanwhile preheat the oven to 375 degrees Fahrenheit.
- Prepare the optional egg wash by whisking together the water and egg.
- Gently brush the tops of the rolls with egg wash.
- Bake in the preheated oven for 25 minutes or until golden brown and sound hollow when tapped with a knuckle.
- Remove from baking sheet immediately to cool on wire racks.