Sweet Potato Hamburger Buns
This recipe makes a soft, yet chewy bun. The sweet potato lends a unique texture, a perfect sweetness, and a beautiful color to this amazing tasting bread. Your vegan friends will appreciate these homemade buns. You can also appease those who are gluten-free simply by swapping the original Bisquick for the gluten-free mix.
Ingredients
- 1 cup cubed sweet potato
- 2¼ tsp dry yeast (instant or traditional)
- 2 tbsp finely ground flaxseed
- 4 cups Bisquick
- 1 tbsp brown sugar
Optional Topping
- 1 tbsp maple syrup
- 1 tbsp water
- 1 tsp sesame seeds
Instructions
- Bring some water to a boil in a pot. Add the cubed sweet potato and cook for about fifteen minutes, or until you can pierce them easily with a fork. Reserve three-quarters of a cup of the potato water for the dough into a large mixing bowl. Drain the remaining liquid from the potatoes and mash them until they are fairly smooth.
- Allow the water to cool until it's fairly warm but not too hot and whisk in the dryyeast and one tablespoon of brown sugar. Let this sit for ten minutes or until the mixture becomes bubbly.
- Add the warm sweet potato mash, and two tablespoons of ground flaxseed to the yeast mixture, and whisk to combine.
- Incorporate the four cups of Bisquick, a half cup at a time until it becomes doughy.
- Turn dough onto a flat surface and knead for five to ten minutes. (I prefer to use the bowl of a stand mixer, fitted with the dough hook attachment). If the dough is too sticky, add a little more Bisquick, but try not to add too much. As you knead, the dough will become more elastic and should not stick very much.
- Let the dough rest in the bowl with a warm damp cloth over top. Place it in a warm location for an hour or until the dough has doubled in size.
- Gently transfer the dough to a lightly Bisquick floured surface. Shape it into a circle and cut it into six even-sized pieces.
- Shape each piece into a ball shape, gathering the edges into the center and squeezing them together. Press them gently to flatten into a hamburger bun shape and place evenly on a parchment-lined baking sheet smooth side up. Space out the pieces so they have at least an inch between them.
- Cover with a warm towel and let the dough rise once again in a warm spot for an hour, or until the buns have doubled in size.
- Meanwhile, prepare the topping by whisking one tablespoon of maple syrup and three tablespoons of water together.
- Preheat the oven to 400°F.
- When the buns have doubled in size, remove the towel and brush the syrup mixture on the tops of the buns. Sprinkle with the sesame seeds.
- Bake the buns in the preheated oven for twelve minutes, or until golden brown on top.
- Let cool to room temperature before slicing.
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