Vegan sweet potato buns

Ingredients for 8 servings:

• 160 g sweet potatoes
• 25 g fresh yeast
• 200 ml plant milk (plant drink) (e.g. oat milk)
• 2 tsp baking soda
• 2 tbsp vinegar
• 65 g sugar
• 30 ml maple syrup
• 2 tsp salt
• 650 g wheat flour type 1050
• 80 g vegetable margarine and a little for greasing the baking dish and 1 tbsp for spreading the rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

super fluffy, versatile and vegan

1. Pierce the sweet potatoes with a fork and bake in the oven at 200°C (400°F) top and bottom heat until soft. Remove the sweet potatoes from the oven, press them through a ricer, and let them cool for 5 minutes. 2. Heat 100 ml of plant-based milk and water in a saucepan until lukewarm. (Be careful not to overheat, or the yeast will “die”). Stir the sugar and yeast into the lukewarm liquid. For the dough, combine the baking soda and vinegar. Add the sugar, maple syrup, salt, yeast milk, flour, and sweet potatoes and mix everything together. 3. Gradually add the softened margarine and 100 ml of plant-based milk and knead everything with the dough hook of a mixer and then with your hands until a smooth dough forms. If the dough is too dry, simply add a little more plant-based milk; if it is too wet, add a little more flour. Form the dough into a ball and let it rise in a covered bowl for about 1-2 hours, until it has visibly increased in volume. 4. Divide the dough in half, then divide each half into thirds. Form the 6 pieces of dough into balls, place in a greased baking dish, and let it rise for another 45 minutes. Brush the buns with maple syrup and plant-based milk and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. 5. Remove the buns, brush again with the maple syrup and plant-based milk mixture, and use them for burgers, for example.