Sweet Potato Burger Buns
"Not sure from where this came, but worth making!!"
- Ready In:
- 2hrs 50mins
- Ingredients:
- 10
- Yields:
-
7 buns
ingredients
- 1⁄2 cup whole milk
- 1 1⁄8 teaspoons active dry yeast (not instant)
- 2 1⁄4 cups bread flour
- 1⁄2 cup baked sweet potato
- 3 tablespoons light brown sugar
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon freshly grated nutmeg
- 1 large egg, separated
- 3 tablespoons unsalted butter, softened
- flaked sea salt, and freshly thyme leaves to top
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
