Sweet Potato Buns Recipes

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

SWEET POTATO ROLLS

Steps:

• Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
• Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

SWEET POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

SWEET POTATO BUNS

Steps:

• Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
• Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
• To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
• Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
• Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
• Bake at 350 degrees for about 20 minutes or until just starting to brown.

SWEET POTATO STICKY BUNS

Steps:

• Remove the yams and syrup from the can. Mash the yams in a small bowl using a fork and set aside. (This will be about 1 cup.) Place 1/2 cup of the yam syrup into a large mixing bowl. Add the milk, brown sugar and yeast. Stir and let set a couple of minutes. To this mixture add 2 tablespoons of butter, pumpkin pie spice, vanilla, salt, and the 1 cup of mashed sweet potatoes. Stir all ingredients together using a baker's bread whisk or heavy spoon. Add 1 cup of flour and mix inches Add the second cup of flour and mix. The flour should now be added in 1/4 cup increments until the dough pulls together as a ball. Flour a work surface and remove the dough ball from the bowl.
• Gently knead the dough with a fold down toward you, push back with the heels of your hand type motion, carefully folding and flipping the dough for about 6 to 8 minutes or until it is satiny and a depressed finger spot springs back. Clean out the mixing bowl and grease it with the remaining melted butter. Rub some of the melted butter on the top of the dough; cover the bowl with plastic wrap. Allow to sit in a warm place for 1 1/2 hours or until double in bulk.
• Remove the dough from the bowl and place again on a lightly floured surface. Allow to rest while you make the glaze and filling.
• To make the glaze and prepare the pan: with a pastry brush grease the inside of a 9x10-inch round or square baking pan using 1 tablespoon of the melted butter. Combine the rest of the ingredients in a small bowl and cover the bottom of the prepared pan and spread out across a bit up the sides.
• To make the filling, combine the pecans, brown sugar, and spice in a small bowl. Roll the dough out to a 12x12-inch rectangle. Brush the dough with the melted butter. Spread the praline filling evenly across the dough. Roll up jellyroll style so that you end with a 12-inch roll. Slice the roll into 12 even pieces. (The easiest way is to cut the dough in half, and those in half again - and then in thirds.) Place the cut rolls into the prepared pan, so that the swirl of filling is visible on top. (They can also be refrigerated at this point until ready to bake.) Allow the rolls to rise and become "puffy" before baking. This step is important to achieve a light texture on the finished rolls.
• Place in oven, turn oven to 350ºF and bake 30 to 35 minutes. Remove from oven, allow to cool for 2 minutes, cover with a large platter, and flip pan over so the sticky buns are now sticky side-up. Enjoy! Chef's Note: Use caution when flipping the cooked sticky buns over because the filling and syrup are extremely hot. If the buns don't come out of the pan easily simply place in a warm oven to remelt the glaze and the buns should fall right out.