Sweet Potato Light Brioche Burger Buns

by Megan on May 5, 2014

Sweet Potato Light Brioche Burger Buns // take a megabite

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.

Sweet Potato Light Brioche Burger Buns // take a megabite

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 // take a megabite

Sweet Potato Light Brioche Burger Buns
Recipe adapted from Hungry Girl Por Vida

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Insta-living // take a megabite

Detroit! Soft Parade! St. Germaine! Gin Booze!

{ 18 comments… read them below or add one }

Sarah May 5, 2014 at 12:39 am

YES PLEASE. Because I often think my burgers suffer from lack of sweet potato. Solved that little problem.

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Megan May 6, 2014 at 8:36 am

Ha!

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Laura (Blogging Over Thyme) May 5, 2014 at 7:32 am

Ooooh, these look so fun! The combination of sweet potato with sweet brioche sounds perfect.

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Megan May 6, 2014 at 8:36 am

Grrrrrl, I bet you’d love them.

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Abby @ The Frosted Vegan May 5, 2014 at 8:55 am

Ohhh yesss! I sometimes get scattered too, it gets weird when you miss meals, right?!

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Megan May 6, 2014 at 8:36 am

For real!

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Erika May 5, 2014 at 10:57 am

Life should be crazy and magic and all that other stuff. and burger buns should be made outta sweet potatoes cause OMG!!

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Megan May 6, 2014 at 8:35 am

YES!!!!

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Eileen May 5, 2014 at 12:47 pm

These buns sound so good! Love the sweet potato action. I bet they would be especially good with lamb burgers. Of course, I think every bun goes well with a lamb burger so…yeah. :)

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Megan May 6, 2014 at 8:35 am

Thanks, girl!

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Nicole May 5, 2014 at 3:26 pm

I love that little orange tint these guys get from the sweet potatoes! That burger, whoa!

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Megan May 6, 2014 at 8:35 am

yeah! <3

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Shikha @ Shikha la mode May 5, 2014 at 7:39 pm

Sweet potatoes are so good! Have you ever had sweet potato tater tots? I feel like you’d love them.

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Megan May 6, 2014 at 8:35 am

Whoa. I think I would too.

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Amy | Club Narwhal May 7, 2014 at 11:11 am

You had me at sweet potato! But then, brioche! What a lovely combination of flavors and textures. I haven’t made brioche before (for some reason it kind of intimidates me) but I will need to try these buns out :)

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Maggie @ A Bitchin' Kitchen May 7, 2014 at 6:16 pm

I loved these when I saw them on Cindy’s site, and I’m glad you’ve refreshed my goldfish memory that I wanted to make these! I have a feeling these will be a freezer-staple for me this summer!

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ami@naivecookcooks May 10, 2014 at 5:18 pm

What a coincident?! Only yesterday I was looking to for bun recipes and this sounds soo good!

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ATasteOfMadness May 15, 2014 at 1:47 am

This looks delicious! I have been looking for the perfect bun recipe, and am trying out a bunch. Definitely on my to-do list!

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