I don’t really each much bread myself, and if I do it’s more in the tortilla range. I might have the odd burger, twice in the past 16 months, and then I use my wholewheat burger bun recipe.
I try to avoid buying premade bread from the supermarket, purely because of all the sugar and other ingredients that are in those bread.
It does require a little more preplanning on my behalf when we do school lunches, as making bread from scratch takes time – it can easily take 2-3 hours to make bread.
This time I’m trying a new type of bread; sweet potato bread.
Start to finish was about 3.5 hours, which includes 2.5 hours for the dough to rise in two different steps.
Let’s make some rolls!
- Peel and cut the sweet potato into small 1/2″ pieces, about 2-3 cups
- Put sweet potatoes and the milk into a pot – make sure it is large enough to fit all potato pieces flat
- Bring to a boil and then reduce to low heat for about 20 minutes. Test throughout the 20 minutes. When potato pieces are super soft, then you are done, and make sure not to boil off all the milk
- Mash the potato with a potato masher until it’s a nice smooth paste
- Let it cool for at least 30 minutes
- While potato paste is cooling off, mix 1 teaspoon of sugar, the yeast, and warm water, and let it sit for 5-10 minutes until the yeast activates and foam up
- Assuming the potato paste has cooled off, place it in your mixing bowl and add the eggs, 4 tablespoons of melted butter, 3 teaspoons of sugar and the yeast mixture.
- Use your dough hook, and mix the mixture for 1-3 minutes.
- Start adding the flour, one cup at a time, while running the mixer
- When the dough has a nice consistency, and not too sticky, then you are done
- Cover the bowl with plastic wrap and a towel, and put it somewhere warm.
- tip – heat the oven to 200F. Once it reaches temperature, turn it off and place the mixing bowl inside the warm oven.
- Obviously, if you are using plastic bowls, do not use this tip!
- Let the dough rise for 1-2 hours, or until it has doubled in size.
- When your dough has reached the desired size, turn on the oven to 375F
- While the oven is getting warm, knock the air out of the dough and cut it into 12-15 equally sized pieces
- Grease a nice sized oven tray, 9″x13″
- Roll each little dough piece into small dough balls, and place them in the tray
- Cover the tray with plastic and a towel, and let it rise for another 45 minutes … or until they have doubled in size again
- Bake them for 20 minutes in the middle of the oven
- While buns are baking, melt the remaining 2 tablespoons of butter and mix it with 1 tablespoon of syrup
- When done, take them out to cool
- While cooling, brush the buns with the butter/syrup mixture
- Sprinkle with poppyseeds
You might want to hide these bad boys as your kids might dig into them immediately. They are fantastic and fluffy.
I know my kids are excited for school lunches this week 🙂
Here are my rolls all done and ready to eat – actually footage from my creation.
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