Sweet potato buns

Votes: 7

Time: 5 o'clock.
Complexity: average
Quantity: 16 buns

Sweet potato buns - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g of light-skinned potatoes
370 g of premium wheat flour
2 large eggs at room temperature
120 g of butter at room temperature, plus more for greasing
1/2 cup hot water 50°C
120 g of sugar
7 g instant dry yeast
1 teaspoon fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, eggs, premium flour

Cooking the dish according to the recipe:

Prepare potatoes: Microwave the potatoes on high until softened, 15 minutes. Peel the potatoes and press them through a potato masher or strain them through a sieve. Place the mashed potatoes in a bowl.

Prepare the dough: Mix hot water, eggs, 60 g of sugar, and yeast into the puree. Add 2 cups of flour and salt, mixing with a wooden spatula until the dough becomes sticky. Cover the bowl with plastic wrap and place the dough in a warm place to rise, for about 1 hour and 30 minutes.

Install in mixer Using a leaf-shaped attachment, add the butter and remaining sugar to the mixer bowl and beat until pale.

Attach the dough hook attachment and add the risen dough to the butter mixture. Turn the mixer on low speed and mix until smooth, scraping the sides of the bowl, about 1 minute. While continuing to mix, gradually add the remaining flour. Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away from the sides of the bowl, about 3-4 minutes.
Transfer the dough to a lightly floured work surface and continue kneading by hand for 1-2 minutes. If the dough remains sticky, add 1/4 cup flour. Form the dough into a ball.

Grease a large bowl with butter, then transfer the dough to the bowl and coat it with butter, turning it over several times. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour 30 minutes.

Divide the dough: Generously grease 2 9-inch (23 cm) round cake pans or a square cake pan with butter.

Place the dough on a silicone mat marked with square divisions. Form the dough into a rectangle measuring 40 cm by 20 cm. Using the markings on the mat, divide the dough into 32 equal squares using a pizza cutter.

Form the squares into balls, tucking the edges of the dough in. Then place the balls of dough, seam-side down, in the prepared pans, leaving a small space between each ball. Cover the pans with greased plastic wrap and let rise until doubled in size, about 45 minutes.

Bake buns: Turn on the oven and preheat to 190°C.

Place the pans in the center of the oven and bake until golden brown, about 40 minutes. Remove the baked potato buns from the oven and brush with butter. Let cool for 10 minutes.

Remove the buns from the pans and divide them among themselves.