How to Make Super Soft Sweet Potato Buns

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@CAYENNEOREZ]

Thank you for sharing this! Best bread channel on KZbin.

[@hipopotamus2625]

Incredible how we constantly are learning something new 😊 Never knew it's possible to use sweet potato as an ingredient for making buns!

[@sherrymabry7184]

Absolutely the best bread ever. I had my doubts bout this recipe but after making doubts are gone. You’re a bread genius!

[@hw260]

I appreciate all your hard work experimenting with ingredients/techniques. You make baking with great results easy.

[@Jeepy2-LoveToBake]

After this member access video was posted, I started making this recipe. I had some purple sweet potato mash in the freezer and used it to make the scald (adding some additional water as it was rather dry), hoping to make the dough in the early evening to allow a late evening bake. However, timing was such that I ended up using the overnight cold bulk ferment technique. The next day they baked beautifully with a golden crust, a deep lavender interior with a soft and slightly sweet crumb. I sliced, toasted w butter and made a breakfast sandwich for dinner. However, I will try to bake this again today as written - no cold bulk fermentation. I have a feeling that they will be even softer than the previous bake. 😊 Charlie has 221K subscribers, great job everyone!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and his delicious Baking World Tour playlist - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣

[@VinceKully]

thanks for the notes on vegan considerations! Your channel rocks. I've been baking bread for about a year now, and it's mostly thanks to your instruction!

[@ChainBaker]

🤘

[@MimoTooThanks]

It's incredible to see you at over 200k subs already, you've single-handedly changed the baking game.

[@ChainBaker]

🤩

[@kattykakes8135]

I love a good sweet potato veggie burger. This bun would be perfect!

[@sheilam4964]

What a clever way to look at different methods in a different way then combining them. 👍 Thx for filming this and sharing it with us.

[@aaronblack5772]

This is awesome, I've been trying to find a recipe for Martin's potato rolls and this looks just like it! Thank you!!

[@rodconner9079]

The Thought & the Process!!! Things to admire! Surely -- some, many, or most try these "processes" to further their own knowledge and "likes" (flavors) as well. By doing, you learn -- : ) , like practice. "Small Batch" allows testing/learning without waste - for similar result; by hand gives you the look/feel ... maybe going with larger portions with a machine. When it comes to "BREADS" (and similar) Mr. Chainbaker my friend ... all have you to thank!!! The no-knead/cold ferment process, along with traditional methods --- all right here in 1 place. What more could a person ask for!!! Be Safe

[@doraharrison1642]

Thank You Charlie ....you are a very SMART young man, you come up with such awesome techniques and recipes :)

[@ChainBaker]

My pleasure! 😎

[@hipopotamus2625]

Thank you very much for sharing your knowledge ❤

[@konservative-kat1787]

I gotta try this. I miss bread. That looks delicious. My house is gluten free though so I will let you know how they turn out.

[@PKSkeith]

going to have to try that next

[@dillydanny-o8807]

I’ve been so looking forward to this! I made some bread with sweet potato last week and it was yummy!

[@unimaginaryemily]

What a sweet idea!!

[@Destro168]

Incredibly delicious looking buns. Good god.

[@XanyCuisine-ox1rb]

I never want to end up wasting part of an egg so I never used and egg wash on bread before to avoid the extra dish I'd have to cook. But now that I know I can just use the egg white to produce the same effect while incorporating the yolk into the bread, I'm definitely going to try it out to see the effect for myself

[@alinapala]

Thanks for this recipe! I will certainly try it in the near future!

[@mattlevault5140]

I found a recipe in an old cookbook that uses a similar method - although it's hard to tell if they mixed the flour with into the potato while it was still hot. From The Virginia Housewife by Mrs. Mary Randolph published 1860: Sweet-potato buns - Boil and mash a potato, rub into it as much flour as will make it like bread--add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.

[@robertogovernara]

Great Recipe Thank you Sir❤👍👋👏👌 I make a sort of poolish with warm potatoes, whole rye flour and my Lievito Madre. It works well for Loafs,Buns or Baguette to

[@Jeepy2-LoveToBake]

I already had some purple sweet potato mash in the freezer and used it to make the scald on Friday (adding some additional water as it was rather dry - isn’t it a pretty color?), hoping to make the dough in the early evening to allow a late evening bake. However, timing was such that I ended up using the overnight cold bulk ferment technique. This afternoon I continued with the process and finally baked six smaller buns. They baked beautifully with a golden crust, a deep lavender interior with a soft and slightly sweet crumb. I sliced, toasted w butter and made a breakfast sandwich for dinner. Thanks for this recipe, Charlie! Unlike you, I end up baking your recipes multiple times, sharing with family, neighbors and the office. 😍 Photos have been posted (#357)

[@Eclyptical]

Thank you for the vegan suggestions! My brother is vegan so i like to make vegan alternatives of the things I bake for my family.

[@RasoiExplorer]

Thanks Charlie, for the vegan suggestions since I can't have eggs. As always your recipes are the best. I'm excited to make this.

[@gunayorbay]

looks great! I would also roast the sesame seeds beforehand for added toasty flavor

[@yt_danko]

I'm a vegan who loves your channel. Thank you so much for mentioning a way to make those buns vegan. I would greatly appreciate if you made a dedicated video on how to "veganize" your baking recipes and convert and adjust them to using plant-based ingredients, and if you would provide more plant-based alternatives in your future recipes. I have developed some of my own solutions but I'd love to hear your ideas on converting eggs (whole, yolk, white) to plant-based alternatives which replicate all of their properties, replacing butter with vegetable oil, and possible considerations for replacing whole milk with plant-based milk in baking. I know it would probably require a lot of research and testing but I think it will be a great opportunity to explore healthy and animal-friendly baking many would enjoy. Thanks!

[@ChainBaker]

You can always replace butter with other fats. When it comes to eggs, I'd say scalding is the closest replacement. Here's a video about it - kzbin.info/www/bejne/o3WQdYqGlsuAg80 Here's another video in which I tested various milks along with a plant based one - kzbin.info/www/bejne/gaacqHSYgcd8b6M

[@yt_danko]

@@ChainBaker I appreciate your reply a lot! I know of the alternatives and I'm experimenting a lot myself (in fact your video gave me an idea for using soy lecithin to replace egg yolk in your recipes). I still think your channel could benefit from a dedicated "vegan baking " video or even a series. Though it helps that much of the baking is vegan by default 😄

[@RobSchwabRandom]

I remember coming across a Japanese potato roll recipe that used a similar technique.

[@mzimmerman1988]

very interesting! Thank you for sharing. I see an opportunity for additional tests for anyone interested. - same recipe but with cold mash potato vs hot . I'm curious if it is actually hot enough to scald the flour. - same recipe but scald some flour separately before adding into potato/flour mix.

[@piozem]

You're welcome!😊

[@eseereoj]

Hi Charlie, some Asians are using purple sweet potatoes in their bread dough (i.e.: my friend’s friend is using it in her Chinese steamed buns). The result is visually beautiful and fun. (I can’t tell the taste because I like all kinds of bread anyway and am not that sensitive.)

[@XanyCuisine-ox1rb]

This is perfect because I was getting a little tired of eating mashed sweet potatoes everyday 😅

[@LynnieW]

Wow such a cool way to make bread! Thank you! Awesome video as always. Just wondering if it has strong sweet potato flavor? Is it heavier than normal bread? Do you think we can make Japanese milk bread using (sweet) potato? 😉

[@ChainBaker]

It does not have a strong flavour. If I did not know that there is sweet potato in the dough I may not be able to guess it. This one is quite light. If it were made with white potatoes it would be heavier. You can definitely make that bread with sweet potatoes. However, there would be not much space left for milk 😄

[@saxydude1533]

Feel like I’m always coming to you for questions! If I want to convert a kneaded recipe to no knead, just fold, is it necessary to adjust my bulk fermentation times to accommodate the gluten development, or do I simply just fold throughout the normal time? Update: bread came out beautifully, figured out the no-knead myself. Love your videos

[@ChainBaker]

Awesome 😁

[@antch0]

Great video and recipe as always ! 💪 Did you use sweet potato for the sake of variety and taste or is it possible to do it with classic potato ? I mean, maybe the sweet one is more hydrated. I'm about to try anyway 😄

[@ChainBaker]

You can do it with regular white potatoes too. But they are heavier and may produce a slightly denser bread.

[@dillydanny-o8807]

Is the scalding primarily to affect the wheat gluten or the starch of the flour for that portion?

[@ChainBaker]

It's both. Gluten will be weaker and the starch will absorb more water and hold on to it better.

[@marcmonfort2879]

You have to try purple potatoes!!

[@pv_hl]

Interesting! And how to understand what's the hydration rate of this dough?

[@ChainBaker]

Cooked sweet potato is around 75% water. I think 😅

[@tubited]

Another way to get soft bread is with chia seed. Chia will absorb more water than any edible seed. Using a soaker with 15 g chia seed and 60 g water can give you a nice soft loaf.

[@Sleezy.Design]

I need your help, I think you're the only one of few people who can help me with this. I've been baking burger buns almost daily for the last few months, developing my own recipe. Now I want to give them a unique shape but I don't know how to achieve it. The shape is inspired by the American fast food chain "Culver's", they have this awesome looking bun they call "Kaiser Roll". But it's not shaped like a traditional Kaisersemmel. It's a single bun that is braided with a single sausage of dough. But I can't quite get it right. I've tried the technique for German "Einstrangbrötchen", which is almost there, but not quite. They end up too long and not circular. Maybe you can give it a try if you have some time and make a shorts video?? I'd really appreciate any help!

[@ChainBaker]

Try this kzbin.info/www/bejne/pKrJmmOIgsZkqbssi=dStiKEQwT2L7BOCP

[@offroadskater]

Hey man, thanks for the recipe. One little thing. You misspoke with the temperature. 270°celsius should have been 170. Probably everyone could have guessed, but I wanted to clarify before anyone burned their buns.

[@ChainBaker]

It's my accent. I probably tried to say 'to a hundred and seventy degrees'

[@offroadskater]

@@ChainBaker Just make it a thing. Say you put in one mistake per recipe, so people actually listen carefully. Whoever catches it first gets a spot on the pedantic list.

[@alegend2k]

What about Fresh yeast? add it to the dough as weill in small picees? I would prefer to solve it in a tat od sweet potato water.... what you think?

[@ChainBaker]

Yeah reserve some of the water and use that for dissolving the yeast.

[@oikosgonzalez]

Thanks again Charlie! I'm curious, how would a 100% whole wheat variant of this recipe turn out? I guess maybe more hydration, no? Also, do you think a 100% whole wheat pretzel can be made?

[@ChainBaker]

Try this kzbin.info/www/bejne/ZpW1en6cqsdoeK8si=SNzeQykkdWc7-gSW Pretzels might turn out too dense. But we could make them work somehow

[@PenSonata]

👍

[@JordanKennedy]

This method feels very similar to a technique I've been Alton Brown use for making dumplings or gnocchi

[@alexandersalamon7242]

Can I use a regular potatoes instead?

[@ChainBaker]

Yeah. The bread will turn out heavier though I reckon.

[@billndolo3599]

Hi ,do you have a white loaf scalded recipe

[@ChainBaker]

Use this kzbin.info/www/bejne/pmfSmHusr7Bgfa8si=KF6L4TVnwWuVFjg7

[@michaelk.5706]

I am still searching for a super light airy bun recipe, that is not too rich without using any dough conditioner. Just an idea😊 for upcoming recipes.

[@ChainBaker]

Cooked mashed white potato will do it ✌️

[@MyLifeIsGood33]

❤

[@16region]

Cab I substitute it with regular potatoes?

[@ChainBaker]

You can. It may turn out not quite as soft, but it will still be good.

[@kamalakannangunalan]

Can we use pumpkin instead of sweet potatos?

[@ChainBaker]

Definitely!

[@kamalakannangunalan]

@@ChainBaker Thanks How are you? If possible try any vegan keto breads too.

[@antheeamorgan]

Whenever I use sweet potato or pumpkin in a recipe, I like to steam cook them, so I get less water in them. But maybe that is not so useful for this recipe 😋

[@Jeepy2-LoveToBake]

Oh, sweet potatoes! Like purple sweet potatoes? (I have some in the freezer ready to use for baking).

[@ChainBaker]

They should work just as well. I'd love to see the colour of the baked buns 💜

[@Jeepy2-LoveToBake]

@@ChainBaker will start thawing the purple sweet potato now 👍

[@ChainBaker]

I love that you always have everything on hand 😁

[@Jeepy2-LoveToBake]

@@ChainBaker well, in this case I did have some in the freezer 👍 thawing now and measured all other ingredients

[@ChainBaker]

@Jeepy2-LoveToBake one in the hand is worth two in the freezer? Close enough, anyway 😅 looking forward to seeing those purple beauties :)

[@jeremywalker4870]

Sweet Hawaiian Round/Rolls/Buns Recipe???

[@ChainBaker]

I'll add them to my list 👍

[@Alwajeh7]

You gotta show us how to soft crust in a loaf of bread cuz glazing is so annoying and waste full

[@ChainBaker]

It's only as wasteful as you make it. If you want a soft crust with no additions, then try and cover the bread with something after baking. That will make it sit in a moist environment and make the crust softer

[@Alwajeh7]

You are a talented baker , i tried your hotdog buns an it was so good ! But why don't you show your mathed for baking a pizza ? Cuz who dose not love pizza

[@Alwajeh7]

And*

[@ChainBaker]

Search 'chainbaker pizza' ✌️

[@Alwajeh7]

@@ChainBaker we need an update 😕

[@ChainBaker]

👍

[@hufemj]

Well, I did give it a try, but messed up and the results weren't very good. Plus, I'm not sure about the potato itself. It was listed by its latin name in the supermarket and was supposed to be a sweet potato, but the inside was more white than golden. The dough was so dry that it was unworkable and I had to add a little water just to be able to fold it for a cold fermentation. And, I made a rookie mistake with the scald - adding the salt, butter and flour to all of the cooked cubes and then weighing the sweet potato mash, which was about 1/2 too much. Realizing my mistake I calculated, maybe badly, the amount of additional flour, salt and butter to put back in, after removing the excess potato. Doh! Also, I was working with active dry yeast and wasn't able to hydrate it since there was no water in the recipe. The end result was a very tight crumb and lacked softness. I might try it again, but with a different variety of sweet potato and instant yeast.

[@ChainBaker]

Fixing all the points that you stated will definitely give you a better result next time.

[@hufemj]

@@ChainBaker And, it did. Gave it a second try today and they were good - posted an image on the Flickr page.

[@senormoll]

The point of scalding is to gelatinize a portion of the starches, which you've already accomplished when boiling the sweet potatoes, no? Is there not enough starch in the sweet potatoes? Hard to argue with your results I guess, just seemed redundant to me.

[@ChainBaker]

I might do a side-by-side comparison to see if it's worth it.

[@senormoll]

@@ChainBaker I’d definitely be into a video like that! I like when you do the comparison vids

[@Honestprop]

If you need a video editor am here lol 😊

[@ChainBaker]

Cheers! I can't afford it though 😄

[@Honestprop]

@@ChainBaker free ones as a fan lol 😊

[@ChainBaker]

Ah that's super kind of you. No worries. It only takes me an hour per video, so it's all good 😉

[@Honestprop]

@@ChainBaker no problem god protect you

[@AnimatedStoriesWorldwide]

I saw "100% Sweet Potato Buns" and was hopeful you managed to make some sort of rice bread, except with sweet potatoes. Too bad it still uses flour 😢I can't really understand the 100% in this case.

[@ChainBaker]

Baker's percentage. Equal parts potato and flour.