No Knead Sweet Potato Bread, so easy!

Oh this is the easiest bread you can imagine. No Knead Sweet Potato bread makes the best most wonderful buns. Eat them or make little sliders! It’s a great idea for parties. I promise this is impressively quick. Don’t forget to watch the video.

Sometimes you just see something that inspires you. This week that was these stir together buns. I saw them on one of my favourite sites, The Kitchn. This is honestly the quickest bread you could ever imagine making. Not only does it taste great warm from the oven with lashings of Nutella ( don’t tell anyone) but it made THE best mini slider buns. Skater and I had a party of mini caramelised Pork Sliders with Pickled Carrot and Sesame Kewpie Mayonnaise. This was altogether shocking in its simplicity. I dare you to give it a go.

I know what you are thinking…. who is she kidding, making bread is quick? No Knead Sweet Potato Bread is. Really. You mix them up in a bowl without sweat or elbow grease, shape then leave them for about 1/2 an hour ( more in a cold climate) and they are ready to bake when you come back. I busied myself when they were proving by making the before mentioned baby hamburger patties. The second and third time I made them though I can’t say I was very productive. They do prove quickly in my warm kitchen with barely enough time for me to even pour a glass of wine……..

These are a big hit because they are soft. Soft is not always my favourite sort of bread but it sure is the sort of bread you want to make a slider out of, or even use to wack a whole lot of salad into and give to the kids. (even big football watching ones).  I am guaranteeing if you fill them with meatballs and cheese or even ham and melted cheese with some lettuce they will disappear in a flash. They will take anything…pulled pork, Vietnamese Chicken salad, Roast Beef with Horseradish and Rocket you name it.

Come back tomorrow because I will have a recipe for you to make those sensational little sliders filled with Caramelised Peanut Butter Pork Patties and 10 minute pickled carrots. Make them for starters, parties or afternoon tea (with a whole football team….laughing…). It’s so hard to find little party sized rolls.  This recipe will make 24 soft foolproof rolls.

It’s so easy. You could make these as a holiday project with the kids or grandchildren or neighbours children …or even some borrowed children. Look you don’t even need children, just make them.

If you like this No Knead Sweet Potato Bread recipe click on the picture to try another easy  No Knead Bread recipe for Brioche. There’s a video too!

No Knead Sweet Potato Bread

5 from 1 vote

Amazingly easy tiny slider buns ready in around 40 minutes. This recipe uses Australian cup measurements.

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Servings: 24

Course: Bread

Ingredients Method Notes

Ingredients

  

• 250 gram Sweet Potato steamed and mashed (or roasted)
• 250 ml water tepid
• 15 gram dried yeast 1 Tablespoon
• 1 teaspoon sugar or a pinch
• 180 ml milk
• 50 gram butter melted
• 2 teaspoons fine salt be careful with sea salt flakes they stay in lumps
• 500 gram plain flour or bread flour

Method

 

1. You’ll need the oven set at 200 C/ 395 F. Prepare a lined baking tray
2. Mix the yeast with the tepid water and the sugar and set aside somewhere warm (10 min)
3. Put the flour and salt into a bowl and whisk together to mix
4. Your yeast should be bubbly and frothy now, stir.
5. Mash the cold sweet potato and mix with the milk gradually then add the yeast water and butter and mix to combine.
6. Make a well in the centre of the flour and pour in the liquid. Mix till all of the flour is combined.
7. Mark the dough into quarters. Each quarter should make 6 slider buns. Roll the buns with plenty of flour on your hands, rubbing off excess sticky dough as you go. Clean hands will make the dough much easier to roll. Put each bun onto the lined tray.
8. Now cover the tray with another piece of baking paper and leave in a warm place for 30 to 40 minutes. ( plastic wrap will stick to the buns)
9. The buns should double in size. Pop them into the oven ( I like to sit my tray on a pizza stone to cook the bottom quicker, but if you don’t have one don’t worry)
10. Bake for 15-20 minutes or until golden and cooked through. (Turn one over to check the bottom). My oven is very cool. Adjust the timing to suit your oven. If it is fan forced they will take 10-15 minutes.

Notes

Notes.
You can use pumpkin too
You can make the dough and refrigerate till the next day.

Take out of the fridge and roll your balls the same way leaving to double in size. They will take longer to prove as the dough will be cold.

My oven is very cool. Adjust the timing to suit your oven. If it is fan forced they will take 10-15 minutes

You can cool and refrigerate in a closed container. They keep well to use in the next couple of days. I toast the inside if using later.
They also freeze well to make ahead