4 xl buns or 8 smaller buns
- 100 -120 gr milk, room temperature
- 80 gr sweet potato puree, room temperature (the deeper orange the tuber is, the more orange your dough will be. This depends a bit on the variety that is available in the store…. or you also have purple sweet potatoes, for example)
- 10 gr olive oil and 10 gr peanut
- 7 g salt
- 8 gr dry yeast
- 200 gr farmer’s white flour
- 100 gr coarse multigrain flour
- 1 egg, room temperature
- 1 tbsp liquid honey
- Extra egg yolk to dry
- Roasted sesame seeds
Make the dough in a food processor with a kneading hook or by hand.
Place the flour in a mixing bowl and make a well in the center, add the egg, sweet potato puree, oil and honey. Put the salt on one edge and the yeast on the other.
Now add the milk in the middle. Start with 100ml. Now let the machine start kneading.
If it gets too dry while mixing, add some extra milk little by little. The other way around is also possible , if your dough is too moist , add some extra flour . A little at a time .
You should get a nice elastic dough.
Let the dough knead for 10 minutes (manually this takes a little longer, around 20 minutes).
Shape the dough into a ball and let it rest for 40 minutes in a warm place, covered with plastic wrap. Volume will be about doubled by then.
Make 4 xl or 8 small balls. Place them on a baking tray with baking paper.
Let it rest again under foil for 15 minutes (grease the foil with oil, so that it does not stick to the dough balls).
Lightly press the balls , drizzle with egg yolk and add toasted sesame seeds .
Place the foil over it again and let it rise for another 40 minutes in a warm place.
Preheat the oven to 220°C (bottom and top heat).
Place the balls in the oven and bake them for 15 minutes for the small balls and 18 to 20 minutes for the XL balls. (Know your oven!)
Let cool on a rack.