Sweet Potato and Turmeric Buns

Prep Time 1h with resting time
Cook Time 20 minutes
Servings 10 buns
These homemade, sunny yellow buns are as tasty as they are easy to make. They make a fantastic burger bun, and they also go great in our recipe for vegan sloppy joes! The addition of sweet potato purée adds a sweet touch and a fluffy texture. You could also sub in zucchini. They may only keep for a few days but they also freeze beautifully, so make a double batch!
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How it's Made:

Ingredients

  • 1 cup of sweet potatoes, cubed
  • 2 teaspoons of dry activated yeast
  • 1/2 cup of warm water
  • 1/2 cup of all-purpose flour
  • 2 tablespoons of
  • 1 1/2 teaspoons of salt
  • 4 1/2 tablespoons of vegetable oil
  • 1 teaspoon of baking powder
  • 2 1/2 to 2 3/4 cups of all-purpose flour
  • 1/2 teaspoon of

Note:

  • The buns will keep for about 2 to 3 days in a tightly sealed container. They can also be frozen. 
  • Serve as the bun for a vegan sloppy joe or tempeh burger.

Directions

  1. Peel and cut a medium sweet potato into cubes. Steam or boil, drain, and purée. Leave to cool in the fridge. 
  2. While the sweet potato cools, mix the yeast, warm water and 1/2 cup of the flour in a medium bowl. Cover with a warm, damp towel and set aside, preferably into the oven (with the light on for a bit of heat), until the yeast activates - you'll see bubbles on the surface. 
  3. Once the yeast mixture is activated, add the chilled sweet potato purée, maple syrup, salt, vegetable oil, baking powder, turmeric and 2 cups of flour. Mix gently with a spatula until the dough is blended. Slowly mix in the rest of the flour (about 1/2 cup, or more if the mix is too wet). The dough should be smooth, a little sticky, and elastic. 
  4. Cover the dough with a warm, damp towel and set aside, preferably into the oven (with the light on for a bit of heat) for one hour, or until the dough doubles in volume. 
  5. Transfer the dough to a clean and floured work surface. Separate into 10 equal pieces and roll into balls without adding too much air to the dough. 
  6. Place the balls onto a baking sheet covered in parchment paper, keeping about an inch and a half in between each bun. 
  7. With a pastry brush, brush each bun with a bit of oil. Put the baking sheet in the oven and let the buns rise again, for about 15 to 20 minutes. Remove from the oven. 
  8. Preheat the oven to 400°F and bake for 15 miutes. Let cool on a rack.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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