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Sweet Potato Buns for Burgers or Dinner Rolls Recipe

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4.2 from 4 reviews

These soft and fluffy Sweet Potato Buns are perfect for burgers or as dinner rolls. Made with mashed sweet potato, warm milk, and enriched with butter and egg, they bring a subtle sweetness and beautiful color to your table. The buns are topped with sesame seeds for a nutty finish and are baked to a golden perfection, delivering light, airy bread rolls ideal for any meal.

  • Total Time: 3 hours
  • Yield: 12 buns

Ingredients

Dough Ingredients

  • 200 gr (7 oz) Mashed Sweet Potato (about 3/4 cup)
  • 180 ml (3/4 cup) Full Cream Milk (warm)
  • 11 gr (1 tablespoon) Instant Dry Yeast
  • 30 gr (2 1/2 tablespoons) Brown Sugar
  • 50 gr (3 1/2 tablespoons) Unsalted Butter (melted and at room temperature)
  • 1 Egg
  • 500 gr (3 1/3 cups) Bread Flour
  • 8 gr (1 1/2 teaspoons) Table Salt

Egg Wash and Topping

  • 1 Egg
  • 15 ml (1 tablespoon) Full Cream Milk
  • Seeds or Grains to top the buns (Black Sesame Seeds recommended, to taste)

Instructions

  1. Prepare Sweet Potato: Cook the sweet potato until very soft using your preferred method (microwave, oven, or boiling). Mash thoroughly until smooth and let it cool to room temperature.
  2. Activate Yeast: Warm the milk slightly and whisk in the brown sugar until dissolved. Add the instant dry yeast and let it sit for 5 to 10 minutes until frothy and activated.
  3. Mix Wet Ingredients: Whisk the melted butter (room temperature), egg, and mashed sweet potato into the activated yeast mixture.
  4. Knead Dough: Place the wet mixture into a stand mixer bowl fitted with a dough hook. Add sifted bread flour and salt. Knead on medium-low speed for 3 minutes, scraping the bowl edges as needed, then increase to medium-high and knead for an additional 5 to 7 minutes until dough is smooth and elastic.
  5. First Proofing: Place the dough ball on a lightly floured or greased surface, shape it into a ball, transfer to a greased bowl, cover with a tea towel, and let it rise for 1 to 1.5 hours until it doubles in size.
  6. Shape Buns: Punch down the dough to release air. On a floured surface, divide into 12 equal pieces. Flatten each piece gently, then fold edges toward the center to create tension. Roll each dough piece under your palm gently to form smooth, round buns.
  7. Second Proofing: Place shaped buns on a lined baking tray with space between them. Cover and let them proof for 30 to 45 minutes until puffy and risen.
  8. Preheat Oven: Heat your oven to 180°C (350°F).
  9. Prepare Egg Wash: Whisk together the egg and milk. Just before baking, brush the buns with this mixture and sprinkle your chosen seeds or grains on top.
  10. Bake: Bake the buns for about 25 minutes until golden and puffed.
  11. Cool: Allow the buns to cool completely on the tray before handling to maintain their soft texture.

Notes

  • Cooking sweet potatoes until very soft ensures easier mashing and a smoother dough texture.
  • The milk should be warm but not hot to properly activate the yeast without killing it.
  • Kneading by stand mixer saves effort; if kneading by hand, it will take approximately 10-12 minutes to develop the dough properly.
  • Using a scale to weigh dough portions ensures even-sized buns that bake uniformly.
  • Egg wash is optional but provides a shiny, golden crust and helps seeds stick to the buns.
  • Letting the buns cool completely prevents them from becoming soggy and helps them retain their shape.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sweet-potato-buns-for-burgers-or-dinner-rolls-recipe/