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These deep orange yeasted buns are memorable, both in appearance and taste. The flavor of the potatoes, combined with just a touch of honey, give these buns a natural sweetness which is truly delicious. These are a natural for the Thanksgiving dinner table.
1 medium to large sweet potato (about 10 ounces before cooking), skin on, scrubbed
1 large egg, lightly beaten
2 tablespoons honey
2 tablespoons butter, softened
2 teaspoons salt
1 tablespoon active dry or 2 teaspoons instant yeast
1/2 cup water
3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 egg white, lightly beaten with 1 teaspoon water, for glaze
Bake or microwave the sweet potato until soft. Cool to lukewarm, peel, and mash; measure out 1 cup and place in a large bowl.
Add the egg, honey, butter and salt; mix well.
Add the yeast and water, then stir in just enough flour to make a soft dough. Turn dough onto a floured work surface and knead, adding more flour if necessary, till smooth and elastic (about 10 minutes). Grease a large bowl. Place dough in bowl, turning to coat all sides, cover, and refrigerate overnight. You can also make the dough in your bread machine, using the dough cycle.
The next day, remove the dough from refrigerator and let it come to room temperature, about 1 hour. Deflate the dough, knead for 1 minute, then let rest, covered with a greased plastic or an inverted bowl for 10 minutes.
Divide the dough into 36 pieces. Roll each piece into a ball. Grease 12 muffin cups, and place three balls in each cup. Let rise until doubled in bulk, about 1 hour. Preheat the oven to 400°F.
When the buns are puffy-looking, gently brush with egg white glaze. Bake for about 20 minutes, until the buns are golden brown. Remove buns from pan and cool slightly on a wire rack; serve warm. Makes 12 buns.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.