There's no story for this recipe. I needed buns, I made these. They were yummy. And there you go.
They aren't as orange or as sweet-potato-y as other bread I've made with this same flour, but it still adds a subtle flavor and a pretty color without hitting you over the head that they're different. The flavor is, for lack of a better term, buttery.
I used whey for these buns but water is just fine. As for the sweet potato flour, it might be hard to find but it's an interesting ingredient. If you can't find it, just add the same amount of bread flour.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- 2 cups whey (or water)
- 2 tablespoons sugar
- 4 1/2 teaspoons instant yeast
- 4 cups (1 pound 2 ounce) bread flour
- 1/2 cup ( 2 1/4 ounces) sweet potato flour
- 1/2 cup (1 ounce) instant mashed potatoes
- 2 teaspoons salt
- 3 tablespoons olive oil
Combine whey (or water), sugar, and yeast in the bowl if your stand mixer. Set aside until it's lively and bubbly, about 10 minutes. Add the bread flour, sweet potato flour, and instant mashed potatoes. Knead with the bread hook until the mixture is smooth and elastic. Add the salt and olive oil and continue kneading until both are completely incorporated.
Form the dough into a ball, drizzle with a bit of olive oil. Return it to the bowl. cover with plastic wrap, and set aside to rise until doubled, about an hour.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees. When the dough has risen, knead it briefly, then divide it into 30 pieces. Form each piece into a ball, and place them on the prepared baking sheet. Cover with plastic wrap and set aside until doubled, about 30 minutes.
Remove the plastic wrap and bake until nicely browned, about 25 minutes.