Yesterday I ate chocolate while making tortillas for dinner tacos. Mind you, I was out of everything so the tacos were just made with scrambled eggs, tomatoes, cheese, and hot sauce. And I ate them standing in my kitchen… I don’t know what the deal is. I’ve been so scattered lately! I’ve forgotten to eat meals (what?!). I’ve eaten granola bars for lunch and weird bratwurst for midnight dinner. Life is crazy and busy and fun and weird and overwhelming and surprising and magic. These rolls are also surprising and magic! They aren’t overwhelming though. They are subtly sweet potato-y and majorly soft and awesome. I recommend buttering them, toasting them and serving sandwich dreams on them.
I made these for my goat cheese stuffed black bean burgers and they were a match made in cookie-sized sandwich heaven! I recommend making these for a hottie, serving them in a little red basket along with avocado fries. Beware though, you might get too full to eat the strawberry rhubarb crumble you prepped in advance. These rolls can be frozen up to a month in advance! Make them now for when it’s finally warm out!
Sweet Potato Light Brioche Burger Buns
Recipe adapted from Hungry Girl Por Vida
- 3/4 cup milk, warm but not hot
- 1 T honey
- 1 package (2 t) active dry yeast
- 1 large egg
- 1/2 cup mashed sweet potato
- 3 1/4 cups bread flour
- 1/3 cup all-purpose flour
- 1 t salt
- 5 T unsalted butter, softened
- sesame seeds (optional)
- egg wash: 1 egg + 1 T water
- Warm milk in microwave for 10 seconds spurts until warm, about 30 seconds total. Whisk in the honey and yeast. Let stand until foamy, about 5-10 minutes. Whisk in the egg and sweet potato Meanwhile, beat one egg and set aside.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Pour in the yeast mixture and beaten egg and stir until a soft dough forms. Scrape dough onto a clean, well-floured counter and knead, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, about 8 to 10 minutes. The dough will be somewhat sticky, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them stickier than your average bread dough.
- Shape dough into a ball. Place in a medium bowl sprayed with cooking spray, turning once to coat. Top with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet or two with parchment paper. Divide dough into 8 equal parts (4-ish oz. a piece) or into slider buns (1/5-2 oz). Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on the oven floor. Preheat oven to 400° with rack in center. Beat remaining egg with 1 T water and brush some on top of buns. Sprinkle with sesame seeds if ya’ feel like it. Bake, rotating baking sheets halfway through baking, until tops are golden brown, about 15 minutes or 8-10 minutes for smaller buns. Transfer to a rack to cool completely.
Yay! Click HERE for a printable pdf of the recipe above.