Sweet Potato & Oat Buns

Name: Sweet Potato & Oat Buns
Prep time: 4 h
Cook time: 20 min
Yield: 12
Ingredients: 3 cups all purpose flour; 1/2 cup rolled oats, roughly chopped or ground; 1/2 cup flaxseed meal; 1 1/2 teaspoons salt; 1 package active dry yeast; 3/4 cup luke warm water; 1/4 cup canola oil; 1 egg; 1/2 cup sweet potato, cooked and mashed

4 hours 20 minutes

1 comment

This recipe makes light and fluffy buns with a subtle yet delicious flavor and works very well as a burger bun. Also, try these toasted with a smear of peanut butter. The actual mixing, kneading, and baking time is about an hour or less, and the rest of the prep time is passive rising time.

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Sweet Potato & Oat Buns

These delicious buns were pretty easy to make, but a somewhat lengthy process as most breads are. If I have a full day at home, then throwing some fresh bread making in the mix is no big deal. The hands on prep time is actually very minimal. You may be able to get away with less rise time if you feel like experimenting. If you do adjust the rise time, please let me know how it goes.

This recipe produces buns that are light and fluffy and pair perfectly with my Mushroom Quinoa Burgers. Seriously, they compliment each other very well. Sometimes buns can really overpower the burger, but that wasn’t the case with these. If you have quite a bit of time and want to prepare a fun meal completely from scratch, try this combo.

As with most breads, these buns are freezable. Though I wouldn’t keep them in the freezer for more than a month or two. I really enjoy grabbing one from the freezer, toasting it, and then making a peanut butter and honey sandwich for a quick breakfast. Delicious, I tell you!

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Sweet Potato & Oat Buns

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Yield: 12 Servings

Prep Time: 4 hours – Cooking Time: 20 minutes

Ingredients

3 cups all purpose flour
1/2 cup rolled oats, roughly chopped or ground
1/2 cup flaxseed meal
1 1/2 teaspoons salt
1 package active dry yeast
3/4 cup luke warm water
1/4 cup canola oil
1 egg
1/2 cup sweet potato, cooked and mashed

Instructions

Mix the dry ingredients, including the yeast, in a stand mixing bowl.

In a separate bowl, mix together the egg, oil, and water.

Add the wet ingredients to the dry ingredients in the stand mixer and mix until incorporated. Let the wet dough sit in the stand mixer for about 30 minutes to allow the oats to soak up some liquid.

Knead the dough in the stand mixer or on a floured surface several times until smooth and elastic. You may have to add flour as you go, but don't overdo it.

Place the dough in a large oiled bowl, one that will allow it to double in size. Cover and let rise for 2 hours.

Remove from bowl and knead several times on a floured surface. Form 12 balls.

Place the balls on 2 separate oiled baking sheets, 6 balls on each sheet evenly spaced. If you want a flatter bun you can press the ball down some. Cover and let rise again for 60-90 minutes (or longer).

Preheat the oven to 350 degrees Fahrenheit.

Bake for 20 minutes or until the buns are slightly browned on top and bottom.