Tuesday, July 19, 2011

Sweet Potato Buns

There's no story for this recipe. I needed buns, I made these. They were yummy. And there you go.

These aren't as orange or as sweet-potato-y as other bread I made with this same flour, but it still adds a subtle flavor and a pretty color to the buns without hitting you over the head that there are different. The flavor is - for lack of a better term - buttery.

I used whey for these buns, but water is just fine. As for the sweet potato flour, it might be hard to find, but it's an interesting ingredient. If you can't find it, just add the same amount of bread flour.

Sweet Potato Buns
Makes 30 buns

2 cups whey (or water)
2 tablespoons sugar
4 1/2 teaspoons instant yeast
4 cups (1 pound 2 ounce) bread flour
1/2 cup ( 2 1/4 ounces) sweet potato flour
1/2 cup (1 ounces) instant mashed potatoes
2 teaspoons salt
3 tablespoons olive oil

Combine whey (or water), sugar, and yeast in the bowl if your stand mixer. Set aside until it's lively and bubbly, about 10 minutes.

Add the bread flour, sweet potato flour, and instant mashed potatoes. Knead with the bread hook until the mixture is smooth and elastic.

Add the salt and olive oil and continue kneading until both are completely incorporated.

Form the dough into a ball, drizzle with a bit of olive oil. Return it to the bowl. cover with plastic wrap, and set aside to rise until doubled, about an hour.

Line a baking sheet with parchment paper and preheat the oven to 350 degrees.

When the dough has risen, knead it briefly, then divide it into 30 pieces. Form each piece into a ball, and place them on the prepared baking sheet. Cover with plastic wrap and set aside until doubled, about 30 minutes.

Remove the plastic wrap and bake until nicely browned, about 25 minutes.

Remove the buns from the pan and place on a rack to cool.

This has been submitted to Yeastspotting.


Jerry said...

I love me a nice warm potato bun :)Thanks for sharing this recipe.

Chef Dennis Littley said...

I love potato rolls , sweet potato rolls sound even better! Now if the heat wave will only break I can make them!

mia xara said...

The buns look amazing,Donna!I never knew there's sweet potato flour,I'm gonna look for it..We have an award for you to claim at our blog,enjoy the week!

Banana split said...

If I wanted to make these bread rolls, except stuffed (not like a cinnamon roll, but like a calzone or hand pie), would I encounter some issues?

I'm planning on doing a kale, smoked turkey, and feta cheese stuffing, and I'll do my best to make sure it's dry too.

Donna Currie said...

As long as the filling isn't soggy, it should be good.

Jeff Pfohl said...

Heritage Camote Sweet Potato Flour can be found at http://www.gourmet-delights.com/store/rootedfoods.html

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