INGREDIENTS
- 2/3 cup milk
- 3 tablespoons sugar
- 5 tablespoons butter, unsalted and diced
- 1 teaspoon dry active yeast
- 2 3/4 cup bread flour
- 1 1/2 teaspoon kosher salt (or 3/4 teaspoon sea salt)
- 1 teaspoon vital wheat gluten (keep away from the salt when dumping in)
- 1 cup sweet potato, baked and mashed (about 1 large sweet potato) with skins removed
- 1 large egg with 1/2 tablespoon egg white removed
- butter for tops after baking
INSTRUCTIONS
- In a glass measuring cup, microwave the milk for 90 seconds, but do not allow to boil. Remove from microwave and add the butter to the milk.
- Stir to combine and allow the butter to completely melt. Once it is warm but not hot, add the sugar and yeast and set aside.
- In the bowl of a standing mixer, add the flour, salt, vital wheat gluten on the opposite side of the bowl as the salt, and mix with a paddle attachment or stir by hand.
- Add the yeast mixture, sweet potato and egg. Mix again just until the dough comes together and then switch to the dough hook and mix for 90 seconds. drape a light towel or saran wrap over the bowl and allow to rise for 1-2 hours.
- Sprinkle the counter lightly with flour and turn the very soft dough out. Sprinkle the top with a little more flour and roll out to about 1/4″ thick rectangle.
- Starting at the end closest to you, Pinch the dough closed and tightly roll into a log. Cut about 2″ pieces and using the palm of your hand, gently roll the dough into balls. Place on a greased cookie sheet and cover with another towel or saran wrap. allow to rise for 1-2 hours.
- Heat the oven to 350 degrees and bake for 18-20 minutes then quickly brush the tops with more butter.
Serve. Share and enjoy!
Credits to: foodwishes.blogspot.com/2015/06/sweet-potato-buns-great-for-burgers-and.html
