These sweet potato buns are soft and chewy and barely sweet from the sweet potatoes!
Author:Kate Wood adapted from King Arthur Flour
¾ cup (180 gm) lukewarm water
6 tablespoons (85 gm) unsalted butter, softened to room temperature
3 large eggs, divided
1 cup (250 gm) mashed sweet potato, cooled (no added ingredients!)
2 cups (275 gm) bread flour
2–1/2 cups (340 gm) all-purpose flour, plus more as needed
1/3 cup sugar
2 teaspoons salt
2–1/2 teaspoons instant yeast
3 tablespoons sesame seeds, optional
Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
Once doubled, dump the dough onto a generously floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!