Pre-measure the water and flour. Add the yeast and some flour to the water, whisk and cover. Peel, chop and boil the sweet potato until soft, then mash and cool. Check the yeast and it should have bloomed. In a mixing bowl combine 1/2 the remaining flour and all other ingredients. Mix until well combined. SLOWLY add the remaining flour until the dough is bouncy, elastic and slightly tacky to the touch. You may need a little less or a little more flour than what has been reserved. Place the kneaded dough into the mixing bowl and cover for approximately 2 hours or until it has doubled in size. Remove from the mixing bowl, knock the dough back, divide and pre-shape the dough into even balls. Let rest for a few minutes. Shape the dough into the final bun shape and place on a baking tray lined with baking paper. Lightly coat the buns with oil and let prove for about one hour or until they have doubled in size. Bake with steam at 180 degrees C for about 15 minutes or until golden brown.
Bread takes time to make, there's no two ways about it. But the time is well worth it. Do you want to take your hamburgers to the next level? You have got to try these buns.
Whenever I bake bread, I let the mix tell me how much flour to add. It's never exactly the same for me batch to batch. This is especially true with this recipe because a lot of the moisture comes from the sweet potatoes. It is important to note that you want to add flour gradually until the dough consistency is correct. This dough should act like a 60-65% hydration dough. It is ready when it's bouncy, elastic, and slightly tacky.
After you bring the dough together in the initial mix resist adding more flour after the bulk fermentation or shaping steps.
These buns are great and will bring your hamburger experience to heavenly levels. My girlfriend told me to, "save the recipe". This is a great compliment from her and also a recognition that I never save recipes. Now that I've been saving them on my blog there's a good chance I'll make these the same way again.
Top left to right: Peel and slice the sweet potato. Boil until soft. Pre-measure the flour and water. Bottom left to right: Whisk some flour and yeast into the water.Cover and wait until it blooms (about 20 minutes).
Top left to right: After the sweet potatoes have been mashed and cooled and the yeast has bloomed, whisk together 1/2 remaining flour and all other ingredients. Bottom left to right: SLOWLY add in the remaining flour until the dough is elastic and slightly sticky. Note: you may use a little more or less than the reserved flour. This is normal. Just add flour until the dough comes together.
Top left to right: After you knead the dough, place it back into the mixing bowl to bulk ferment for about 2 hours or until it has doubled in size. Remove from mixing bowl, knock back the dough and form into a shape easy to divide. Bottom left to right: Weigh and shape into buns, place on a lined baking tray and bruch lightly with oil.
Top left to right: Let the dough sit for about one hour to rise. Bake for about 15 minutes until golden brown. Introduce steam into the oven. Here I'm using a steam oven, but you can put a small try with water into the oven. Bottom: finished buns and cheeseburger.