These sweet potato buns are fluffy and have a lovely hint of sweetness. Perfect for burgers, sandwiches, or just as a tasty snack on their own!
Honestly, who doesn’t love a bun that adds a pop of color and flavor? I often enjoy them fresh out of the oven, warm and soft—so good!
Making these is a breeze; just mix, shape, and bake. They add a fun twist to any meal, and they’re a hit with everyone I serve them to!
Key Ingredients & Substitutions
Sweet Potato: The star of the show! Use orange-fleshed sweet potatoes for natural sweetness and moisture. If you’re in a pinch, canned sweet potato puree can work too, just drain any excess liquid.
Yeast: Active dry yeast is what helps the buns rise. If you have instant yeast, it will work without needing to activate it first, saving you a step!
Milk: Whole milk gives a rich flavor but you can swap it out for almond milk or oat milk for a dairy-free option. Just make sure it’s warm for mixing.
Butter: I recommend unsalted butter for control over the salt content. If you’re dairy-free, coconut oil or another plant-based butter works well.
Flour: All-purpose flour is perfect here, but if you’re looking for something gluten-free, a 1:1 gluten-free flour blend usually does the trick.
How Do I Knead Dough Properly?
Kneading helps develop the gluten, giving your buns that lovely texture. Here’s a quick guide:
- Lightly dust your work surface and your hands with flour.
- Press down on the dough with the palm of your hand and push it away. Fold it back over, then turn it a quarter turn and repeat.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a bit more flour, but don’t overdo it!
Ensure you don’t rush this step; it’s crucial for fluffy buns!
Why is the Second Rise Important?
The second rise, or proofing, is key for creating light, airy buns. It allows the yeast to ferment, producing gas bubbles that make the buns fluffy. If you skip this, you’ll end up with dense buns! Aim for about 30-45 minutes in a warm spot.
Once they’re puffy, you’re ready to egg wash and bake. Trust me, the wait is worth it for those perfect, golden buns!
Sweet Potato Buns
Ingredients You’ll Need:
- 1 cup (about 200g) cooked and mashed sweet potato (smooth and warm)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F / 43°C)
- 1/3 cup warm milk
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 3 1/2 to 4 cups all-purpose flour (plus extra for kneading)
- 1 tsp salt
- 1 egg (for egg wash)
- Sesame seeds (for sprinkling)
How Much Time Will You Need?
This recipe requires about 30 minutes of active preparation time, plus 2 to 2.5 hours for rising and baking. Overall, you’ll spend a few minutes mixing and kneading, then let the dough rise while you wait for delightful buns to emerge from the oven!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine warm water with sugar and yeast. Stir gently, and let it sit for 5-10 minutes until frothy. This means your yeast is alive and well!
2. Prepare the Dough Mixture:
In a large mixing bowl, combine the mashed sweet potato, warm milk, melted butter, and 1 beaten egg. Mix well to create a smooth mixture that smells delightful!
3. Add Yeast and Dry Ingredients:
Pour the activated yeast mixture into the sweet potato mixture. Gradually add 3 1/2 cups of flour and salt. Stir until the dough starts to come together; it will be a little sticky.
4. Knead the Dough:
Turn the dough out onto a floured surface. Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. This is where the magic happens as the dough transforms!
5. First Rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size. Grab a book or take a little break while you wait.
6. Shape the Buns:
Once risen, gently punch down the dough to release the air. Divide it into 8 equal portions. Shape each portion into a smooth ball and place them on a baking tray lined with parchment paper. Make sure to leave some space between each bun!
7. Second Rise:
Cover the buns loosely with a towel and let them rise again for another 30-45 minutes until they become puffy and perfect.
8. Preheat the Oven:
While the buns are rising, set your oven to 375°F (190°C) so it’s ready when you are!
9. Egg Wash and Sesame Seeds:
Beat the remaining egg and gently brush it over the tops of the buns. Then, sprinkle with sesame seeds for a lovely crunch and extra flavor.
10. Bake:
Bake for 15-20 minutes or until the buns are golden brown on top and sound hollow when tapped. They will smell amazing in your kitchen, so get ready!
11. Cool and Serve:
Remove the buns from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature. They’re great for sandwiches, burgers, or just with a little butter.
Enjoy your soft, flavorful, and slightly sweet sweet potato buns! These delightful treats will make any meal special.
Can I Use Other Types of Potatoes?
While sweet potatoes are recommended for their natural sweetness and moisture, you can experiment with other varieties like mashed Yukon gold or orange-fleshed squash. Just keep in mind that the texture and flavor will differ!
How Can I Make These Buns Vegan?
To make these buns vegan, you can substitute the egg with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use plant-based milk and butter. Ensure the yeast is vegan-friendly as well!
What’s the Best Way to Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them! Just make sure to wrap them well to prevent freezer burn.
Can I Make the Dough Overnight?
Absolutely! After kneading the dough, place it in a bowl, cover it tightly, and store it in the refrigerator. It will rise slowly overnight. Just bring it back to room temperature for about 30 minutes before shaping and baking.
