Sweet Potato Buns

Baker Cortlandt Matthews of Mighty Bread | Philadelphia

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Adapted by StarChefs | february 2024

INGREDIENTS

Dough:
558 grams bread flour 
29 grams high-protein whole wheat flour 
223 grams whole milk 
106 grams whole egg
235 grams roasted sweet potato, skins removed
118 grams mature pasta madre 
47 grams sugar 
15 grams kosher salt 
120 grams butter 

To Assemble and Serve:
Egg wash

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flours, milk, egg, sweet potato, and pasta madre on low speed 5 minutes. Increase speed and mix additional 5 minutes. Add sugar, salt, and ⅓ of the butter. Mix 5 minutes, adding remaining butter in batches until fully incorporated. Transfer mixture to large nonreactive containers. Let proof 90 minutes, then divide into 120-gram portions. Proof additional 14 hours.

To Assemble and Serve:
Heat oven to 325°F. Brush Dough with egg wash. Bake 25 minutes or until golden brown. Let cool.

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