No Knead Sweet Potato Buns
I don't really remember where we found this recipe; it's been saved as a PDF on my computer for a while, and the URL in the footer is incomplete. These are a favourite in the house, and some family members have been known to .. reverse snack .. after eating too many.
This recipe is halved from the original recipe, and makes 12. Adjust as you see fit.
The recipe says you can make these the day before, and the dough lasts up to 24 hours in the fridge, but the reality is that we like to make them as we're baking sweet potatoes for the meal at hand - so some coordination is required. Plan on 2 hours in a warm kitchen, a bit more if not.
- 3oz warm water
- 1/2 tbsp yeast
- 1/2 mashed sweet potato
- 1/2c milk
- 1/8c (1oz) unsalted butter
- 1 tbsp brown sugar
- 1 tsp salt
- 2 cups all purpose flour
- Combine water and yeast together in a large mixing bowl, and let stand until the yeast has dissolved.
- Add the mashed potato, milk, butter, brown sugar and salt. Stir until well combined.
- Add flour, stirring until a shaggy dough is formed and no more dry flour is visible.
- Cover with plastic wrap, and let rise until about 2x in volume.. anywhere from 2 to 5 hours. (I've done this in as little as 60 minutes with extra yeast and an electric heating pad, if push really comes to shove).
- Line 2 baking sheets with parchment paper.
- Sprinkle your work surface with flour and turn the dough out.
- Divide the dough into 12 pieces.
- Shape into balls and place about 5" apart on the baking sheets.
- Cover and let rise until the dough balls are about double in size, around 45 minutes.
- Pre-heat the over to 400 F.
- Remove the covering from the rolls, and make for 20-25 minutes until they are toasted brown.