These homemade, sunny yellow buns are as tasty as they are easy to make. They make a fantastic burger bun and they also go well with our vegan sloppy joes and tempeh burgers! The addition of sweet potato purée adds a sweet touch and a fluffy texture. You could also sub in squash. They only keep for a few days, but seeing as they also freeze beautifully, make a double batch!
Steam or boil, drain and purée the sweet potatoes. Place in fridge to cool.
Meanwhile, mix the yeast, warm water and 1/2 cup of flour in a medium bowl. Cover with a warm, damp towel and set aside (preferably into the oven with the light on for a bit of heat), until the yeast activates - you'll see bubbles on the surface.
Once the yeast mixture is activated, add the chilled sweet potato purée, maple syrup, salt, vegetable oil, baking powder, turmeric and 2 cups of flour. Mix gently with a spatula until well blended. Slowly mix in the remaining the flour (about 1/2 cup, or more if the mix is too wet). The dough should be smooth, a little sticky and elastic.
Cover the dough with a warm, damp towel and set aside, preferably into the oven (with the light on for a bit of heat) for 1 hour, or until the dough doubles in volume.
Transfer the dough to a clean and floured work surface. Separate into 10 equal pieces and roll into balls without expulsing too much air from the dough.
Place the balls on a baking sheet lined with parchment paper, about 1 1/2" apart from one another.
Using a pastry brush, cover each bun with a bit of oil.
Put the baking sheet in the oven and let the buns rise again, for about 15 to 20 minutes. Remove from the oven.
Preheat the oven to 400°F (205°C) and bake buns for 15 minutes.
Remove from oven and let cool on a rack.