These sweet potato buns are light and fluffy. They are also healthier to eat with no egg, milk, and butter but just olive oil. They are perfect for afternoon tea or coffee.
What prompted me to bake these sweet potato buns is because I've bought some sweet potatoes for a barbeque on my son's birthday, but couldn't barbeque all of it. The next few days afraid that the sweet potatoes might gone bad, I decided to make dinner rolls or buns.
As for this recipe, I boiled the sweet potatoes instead of steaming which I usually did to make it tender so that the sweet potatoes could be mashed to get the puree to add to the dough. I like to use my bread maker to do the easier kneading.
I think I've baked vegan buns.
INGREDIENTS:
2 small sweet potatoes, about 120 g, bring to boil and only take 85g out to make into puree
195g lukewarm water
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
85g sweet potato puree
340g bread flour
1 1/2 tsp instant yeast
INSTRUCTIONS:
1. Peel and cut sweet potato into chunks.
2. Boil or steam the sweet potato chunks until tender.
3. Mash the sweet potato with a fork until smooth. Set aside for later use.
4. Put everything inside the bread machine for easy kneading.
5. Let the dough double in size.
6. Punch down the dough. Divide the dough into 8 equal parts.
7. Round each piece into balls and place it on the baking tray with parchment paper lined. Cover
with cling wrap or put inside the warm oven to rise for 45 mins.
8. Bake in pre heated oven 180°C for about 15-20 mins.
9. Spread mayonaise on top of the bun and roll gently in chicken floss..The buns can also be eaten plain without the mayonaise and chicken floss.
..Let it to proof for 45 mins or until double in size.
