Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get past your flour-amount phobia, and finally be able to make dough by feel. These are the perfect taste, texture, and appearance for a hamburger bun.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
3 hrs 15 mins
total:
4 hrs 5 mins
Servings:
16
Yield:
16 buns
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.

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  • Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.

  • Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.

  • Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.

  • Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.

  • Bake in the preheated oven until browned, about 15 minutes.

Cook's Notes:

This recipes makes enough for 8 large, 16 medium, or 32 slider-sized buns.

Large buns may take an extra few minutes to bake; the sliders-sized may take a minute or two less.

Nutrition:

Nutrition data for this recipe includes the full amount of sweet potato. The actual amount of sweet potato consumed will vary.

Nutrition Facts

154 calories; protein 4.3g 9% DV; carbohydrates 26.3g 9% DV; fat 3.3g 5% DV; cholesterol 27.6mg 9% DV; sodium 170mg 7% DV. Full Nutrition

Reviews (28)

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Most helpful positive review

Rating: 5 stars
05/31/2016
I followed the directions but baked my dough in a bread pan. It was great having it as sliced bread, I've made it twice, it's my go to bread recipe now. Read More
(5)
32 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/31/2016
I followed the directions but baked my dough in a bread pan. It was great having it as sliced bread, I've made it twice, it's my go to bread recipe now. Read More
(5)
Rating: 5 stars
09/04/2017
I had to substitute some ingridients because I am vegan, so instead cow milk I used almond milk; eggs I used flaxseed; butter I used coconut oil; honey I used Agave. If the vegan recipe got so delicious I can imagine those buns made with the traditionsl recipe. I think you should to try. :) Read More
(3)
Rating: 5 stars
03/20/2018
Great recipe! To make this recipe vegan I used an avocado/coconut oil blend instead of butter and a flax egg in the dough. I brushed oil over the top and garnished with chia seeds. Instead of 16 hand rolls I made 8 sandwich size rolls for vegan cheesesteaks. Thank you so much!! Read More
(3)
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Rating: 5 stars
09/05/2015
These buns bake up to a beautiful color inside and out, are soft and fluffy, exquisite taste, and were the perfect choice for some Asian Turkey Burgers. I did flatten each bun as I placed it on the baking sheet, but next time I will flatten a bit more, as they had more of a dome than I would have liked. Beautiful dough, easy to work with, and definitely worth the effort to make. Read More
(2)
Rating: 5 stars
08/23/2015
Excellent I was very impressed with how well they turned out and tasted. The video on how to need the buns into balls was very helpful as well. Read More
(2)
Rating: 5 stars
10/23/2015
This is my first time making bread! The video was easy to follow. I actually made 1 whole loaf instead of buns and baked it for about 35 minutes and it worked perfectly considering it was my first try. I only used 3 cups of flour and even had to add more water though. Loved this recipe and will be making it again:) Read More
(1)
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Rating: 5 stars
04/19/2016
Excellent!! Instead of cutting rectangles and shaping the dough I used an empty 28oz can to cut perfect circles! Read More
(1)
Rating: 5 stars
12/27/2016
I did them today and i'm very satisfied with the result. Thanks for sharing. Read More
(1)
Rating: 4 stars
09/19/2015
I followed the instructions exactly and did not change a thing. The video was extremely helpful they turned out beautiful! With my dough it only needed about 2 and 3/4 cups flour to reach the desired consistency. Also they baked for about 10-11 minutes and they were done. The only reason I'm giving this a 4 star is because I felt it needed more sweetness (maybe my potatoes weren't sweet enough) so I'll be adding more sugar or honey next time. Read More
(1)