Sweet Potato Bun

I lead a pretty hectic life. Work takes up a considerable amount of time, so much time that I often can not schedule in special projects like smoking a brisket or pork shoulder, which happens to be an all-day affair. Luckily, a month ago I had the day off and somehow managed to divert all extraneous responsibilities so that I could give my pork shoulder the love it needed. If I commit to a whole day of fire, smoke, and meat then why would I settle for anything less than a great sandwich bun? A pulled pork sandwich does not need to be complicated, great meat, great sauce, and a great bun, enough said.

But what actually makes a great bun recipe? First, it is important to understand what a bun is. Buns, like all bread are actually a solidified foam. The active yeast in these potato buns feed on sugar, and as a byproduct create alcohol and carbon dioxide. The carbon dioxide gas expands in the gluten networks of the sweet potato bun which raises the dough. This gives a distinctly light and fluffy texture. When the bread reaches an internal temperature of 140 F the starch from the flour, and in this case the additional sweet potato puree, begins to gelatinize(Gisslen) creating an even chewier soft bun than usual. After the gelatinzation process, the foam will remain stable until consumption or disposal(Fresh bread spoils at a much faster rate than commercial breads full of preservatives).

Potato buns are not an uncommon baked good, they are actually found in various cuisines throughout the world. Some potato breads are denser and pancake-esque like the Potato Farls from Ireland(Dimbleby). The American version is fluffy and chewy, which makes a desirable white bread. I was texturally interested in the American version of potato bread, but I thought it would be fun to experiment to try and coax out a subtle sweet potato flavor.

Chemically there are some variances between potatoes and sweet potatoes. Potatoes contain more potassium which makes yeast rise faster (Gordon) but sweet potatoes contain more sugar, which yeast consume as food. I did not find the chemical differences between the two tubers substantial. The result of this recipes was a successful potato bun, which was perfect for my smoked pork sandwich. I would also suggest trying these buns with either burgers or a marinated and grilled Portobello mushroom sandwich.

Sweet Potato Bun

Ingredients

• 3 c All-purpose flour
• 1/3 c Sweet potato puree
• 1 t Kosher salt
• 2 t Yeast
• 1 c Water, lukewarm
• 2 t Caraway seed

Cooking Directions

1. Set a pot of water to boil on high, afterwards peel sweet potato.
2. Measure out 1 cup of lukewarm water and add the yeast. This process is called blooming.
3. Cube and add to pot of water once boiling, cook until mash-able.
4. Puree sweet potato.
5. Add bloomed yeast water, 1/3 cup sweet potato puree, 3 cups of AP flour, sugar, caraway seed, and salt to a stand mixer or alternatively a stainless steel bowl and mix by hand.
6. Once thoroughly integrated cover with a damp cloth or plastic and let proof for 1 hour.
7. Separate into 6 individual buns and let proof for an additional 30 minutes.
8. Add oil on top or an egg wash with a sprinkle of caraway seeds to top.
9. Cook for roughly 20 minutes or until done at 350F

Total Time: 2 hours

Citations and Further Readings:

• Dimbleby, Henery. " The easy way to make potato farls ." The Guardian. The Guardian, 14 Mar. 2014. Web.
• Gisslen, Wayne. Professional baking. John Wiley & Sons, 2012.
• Gordon, Megan. "Four Reasons Why Potato Buns Rule." The Kitchn. N.p., 19 July 2012. Web