Soft Sweet Potato Burger Buns

Name: Soft Sweet Potato Burger Buns
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: American
Ingredients: 0.25 oz Active Dry Yeast; 0.5 cup All-Purpose Flour; 3 tbsp Butter; 1 whole Eggs; 2 tsp Honey; 1.25 tsp Sea Salt; 1 tbsp Sesame Seeds; 0.5 lb Sweet Potato; 0.5 cup Water

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 American Low-Carb Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Soft Sweet Potato Burger Buns bake up pillowy and lightly sweet, with a tender crumb and a warm, golden hue from mashed sweet potatoes. They’re sturdy enough for burgers and sandwiches yet remain feather-light and moist, making them a versatile choice for cookouts, weeknight meals, or holiday spreads.

Prep20 mins
Cook35 mins
Serves16
DifficultyMedium

1

Place the sweet potatoes in a large pot, cover with salted water, and bring to a boil.
2

Reduce the heat to medium-low and simmer until very tender, 15 to 20 minutes.
3

Drain well.
4

Mash the sweet potatoes with a potato masher.
5

Measure out 1 cup and let it cool to room temperature.
6

Refrigerate the remaining mashed sweet potatoes for another use.
7

Whisk together 1/2 cup flour, 1/2 cup warm water, and the yeast in a large bowl.
8

Cover the bowl and set it in a warm place to let the yeast activate, about 15 minutes.
9

Spoon 1 cup of the cooled mashed sweet potatoes into the yeast mixture and transfer it to the bowl of a stand mixer.
10

Add 1 egg, the melted butter, honey, and sea salt; mix well.
11

Add 3 cups flour and mix with the dough hook.
12

Mix on medium speed for 2 to 3 minutes.
13

If the dough seems too sticky, gradually add the remaining 1/4 cup flour, or as needed, until the dough pulls away from the sides of the bowl.
14

Continue kneading until the dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
15

Transfer the dough to a floured surface.
16

Shape it into a smooth ball.
17

Return the dough to the bowl and drizzle with oil; rub the oil over the entire surface to keep it from drying out.
18

Cover the bowl and place it in a warm spot until the dough has doubled in size, about 2 hours.
19

Meanwhile, line a rimmed baking sheet with a silicone baking mat.
20

Turn the dough out onto a lightly floured surface.
21

Gently press out the air pockets.
22

If needed, use only enough flour to prevent sticking.
23

Press the dough into a rectangular shape about 3/4 inch thick.
24

Cut the dough into 16 equal pieces.
25

Gently shape each piece into a ball.
26

Slightly flatten each ball and place them on the prepared baking sheet.
27

Let rise until doubled in size, about 45 minutes.
28

Preheat the oven to 400 degrees F (200 degrees C).
29

Whisk the remaining egg with 1 teaspoon water in a small bowl until well combined.
30

Brush the tops of the buns with the egg mixture.
31

Sprinkle the dough with sesame seeds.
32

Bake in the preheated oven until browned, about 15 minutes.