Vegan Sweet Potato Buns

I was initially skeptical of this concept of Mr. Pea’s… I mean, seriously, making your personal dinner rolls? making your personal vegan dinner rolls?  throwing candy potato in there?   I’m now not going to lie, making bread scares me; it simply appears like a few type of MasterChef thing.. now not a Jessica thing. However, after seeing this concept to fruition, I’m absolutely sold.  These candy potato buns are ah-mazing! I see bread-making is on your future.

This recipe works for dinner rolls, burger buns or even hot puppy buns (yep that happened… and was ah-mazing)!  The candy potato brings a truly good sweetness to the bread that I love.  The buns also are tremendous faded and fluffy.  You would assume the candy potato would make them heavy however the feel is perfect.  Plus, dinner rolls with veggies in them are higher for you than these without.  It’s only a fact.

Vegan Sweet Potato Buns from @ Vegan Sweet Potato Buns from

I tried to take a few photographs of the job so that you'll recognize what every step appears like.  Before you get into the recipe it may be handy for me to clarify one factor this recipe follows the “sponge and dough” method…which is a NULL step job the position the “sponge” (basically yeast, water and flour) ferments first and is then brought to the relaxation of the meals to type the dough.  The first NULL shots under present the swap within the “sponge” whereas you allow the yeast do it’s magic.   The subsequent NULL shots present how your dough have to appear as soon as everything is combined together, after which after rising.  Yep, that’s proper it expands like CRAZY!  Seriously, that dough growing is out of control.  If you haven’t made bread earlier than it's literally the coolest factor to see.   And now for the recipe!

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Vegan Sweet Potato Buns

by Two Green Peas

Prep Time: approx. 2.5-3hr complete (45 min active)

Cook Time: 15min

Ingredients (16 buns)

for the sponge

    2 1/4 tsp dry lively yeast (equivalent to one package)
    1/2 cup warm water
    1/2 cup all aim flour

for the dough

    1 cup cooked candy potato, mashed
    2 tbsp maple syrup
    1 1/2 tsp salt
    four 1/2 tbsp grapeseed oil
    1 tsp baking powder
    2 1/2 – 2 3/4 cup all aim flour


1. Peel and dice 1 medium candy potato. Boil in water with a pinch of salt till potato is fork tender. Mash and allow cool.

2. While candy potato is boiling make the “sponge” – Combine yeast, warm water and flour in a small bowl (if you're utilizing a standmixer use the mixer bowl for this). Lightly whisk to combine, disguise and allow sit for approximately 20 minutes till foamed up with little bubbles, letting you recognize the yeast is ALIVE!

3. Add cooled mashed candy potato, maple syrup, salt, grapeseed oil, baking powder and 2 -2/12 cups of the flour to the sponge (it’s higher to bounce with much less flour after which upload as needed)  If utilizing a standmixer, use the dough hook to blend on low velocity till a dough varieties (approx. 5 – 7 min). Slowly upload the last flour as had to type the dough, scraping down the aspects as needed.  If you don’t have a standmixer, combine meals via hand and knead, slowly including flour till the dough is formed. The dough have to be soft, moderately stick and elastic (but now not so sticky that it sticks to your fingers).

4. Pour an more 1/2 tsp of grapeseed oil over the dough and unfold over till the dough is calmly coated. Cover the dough and allow rise in a warm enviornment for approximately 1 – 1 1/2 hours or till doubled (see photos). We placed the dough within the oven with the faded on.

5.  Place the dough on a floor that's calmly floured, press the dough down along with your fingers to deflate it a bit.  Shape the dough into 16 balls approximately 1.5 inches in diameter. You desire the buns to be soft on best and will acquire this via calmly stretching the dough under itself, pinching it underneath. Place buns on a baking sheet lined with parchment approximately 1/2 inch apart. Brush a little bit of grapeseed oil over the dough balls and position again within the oven to rise for 15 minutes.

6. Remove buns from the oven. Heat oven to 400 ranges and bake for 15 minutes.

7. ENJOY 🙂 Serve as dinner rolls or use as slider buns. Or you may make increased burger buns and bake for an more minute or two.


    To make hot puppy buns utilizing this dough, form dough into one big rectangle approximately 1 inch thick and cut into 1 inch broad items (the hot puppy buns). Once cut, turn the buns on their facet and use scissors to chop an indentation into the hot puppy buns. Brush with grapeseed oil, making certain to disguise the aspects and position about 1/2 inch aside on baking sheet. The complete recipe have to make approx. 12 hot puppy buns
    If you're going to make use of these for burger buns, press the balls of dough down moderately (more of a bun form than a ball).

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