Sweet Potato Buns

Oxmoor House
32 buns


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3 cups all-purpose flour
3 cups whole wheat flour
2 packages dry yeast
1 1/2 cups warm water (105° to 115°)
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
1 (16-ounce) can cut sweet potatoes, drained
1 1/4 teaspoons salt


Combine flour in a large mixing bowl, stirring well; set aside.

Combine yeast and warm water in container of an electric blender; process until yeast is dissolved.

While blender is processing, add sugar, butter, eggs, sweet potatoes, salt, and 1 cup flour mixture. Process until smooth.

Add sweet potato mixture to remaining flour mixture, stirring to form a soft dough.

Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover tightly and refrigerate 6 hours or overnight.

Shape dough into 32 balls. Place balls 3 inches apart on greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Bake at 350° for 20 minutes or until buns are lightly browned and sound hollow when tapped. Remove buns from baking sheets; cool on wire racks. Split and use as sandwich buns.

Created date

February 2010