Sweet Potato Buns

Awesome for savory foods such as burgers.

Created on 2021-01-08
Last updated on 2021-01-09

Adapted from Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear by Chef John @ blogspot.com (2021-01-08)

Recipe should yield this much: 982 g. 12 cm diameter – 12 buns.

Estimated time needed: At least 4 hours 12 minutes. At most 4 hours 17 minutes.

Ingredients

600 g flour
300 g sweet potato Original recipe calls for 1 cup of mashed orange sweet potatoes.
120 g water
100 g egg 50 g is approximately 1 medium sized egg.
50 g butter
18 g honey
12 g active dry yeast 12g is approximately 1 package, which should be equivalent to 55g normal yeast.
10 g sesame seeds 10 g is approximately 1 tbsp.
6 g salt 6 g is approximately 1 tsp.

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 3 minutes

  • 300 g sweet potato | Original recipe calls for 1 cup of mashed orange sweet potatoes.

Peel and chop sweet potatoes:

The potatoes will later be mashed, so cut them as small as possible to reduce cooking time, but not so small that you have trouble mashing them.

⌛ Active time 1 minutes | Passive time 10 minutes

Boild sweet potatoes:

Boil the sweet potatoes with some salt until you are satisified with that they are soft enough to mash.

⌛ Active time 5 minutes

Drain and mash sweet potatoes:

Drain the water from the sweet potatoes and mash them into a mash.

⌛ Active time 1 minutes | Passive time 30 minutes

Set sweet potato mash aside to cool:

The sweet potato mash need to cool down to be just a bit hotter than room temperature before you can use it so that it doesn't mess up the yeast. How long this will take depends greatly on how thin you spread it out, how deep the snow is outside, etc, so the time given here is a very rough estimate.

⌛ Active time 5 minutes

  • 50 g butter

Melt butter:

Melt the butter so that it is ready to add to the dough later. Also give it some time to cool down so that it doesn't mess up the eggs and yeast in the dough.

⌛ Active time 2 minutes | Passive time 5 minutes

  • 12 g active dry yeast | 12g is approximately 1 package, which should be equivalent to 55g normal yeast.
  • 120 g water
  • 75 g flour

Combine yeast, water, and flour:

Because you will shortly have to add the sweet potato mash, wait with this step until the mash has reached a satisfactory temperature. When combined, wait for 5 minutes to see if the yeast activates (starts to bubble).

⌛ Active time 5 minutes

  • 18 g honey
  • 6 g salt | 6 g is approximately 1 tsp.
  • 50 g egg | 50 g is approximately 1 medium sized egg.
  • 525 g flour

Add rest of ingredients to dough:

Take the sweet potato mash you previously prepared, the melted butter, and add it to the yeast/water/flour sponge you just made, together with some honey, salt, egg, and flour. Note that you might not need all of the flour. When you've added about 450 g (85%), you should start considering whether you actually need more. You should add just enough flour so that it's no longer stick/you're comfortable with rolling it into buns.

⌛ Passive time 120 minutes

Proof dough until doubled in size:

Should take about 2 hours.

⌛ Active time 10 minutes

Shape buns:

Shape the dough into buns of desired size. Note that they will probably rise quite a lot when they're proofing after they have been shaped, and then some more in the oven, so don't be afraid to make them rather flat.

⌛ Passive time 40 minutes

Proof shaped buns for 40 minutes

⌛ Active time 5 minutes

  • 50 g egg
  • 10 g sesame seeds | 10 g is approximately 1 tbsp.

Egg wash and sprinkle with sesame seeds:

Optionally egg was and sprinkle the buns with sesame seeds before they go into the oven.

⌛ Passive time 15 minutes

Bake the buns:

Roast the buns in the oven at 200 ℃ for about 15 minutes.