Sweet Potato Buns

These soft, golden sweet potato buns are fluffy, brioche-style rolls that blend a hint of sweetness with an ultra-tender crumb. Packed with mashed sweet potatoes and a touch of brown sugar, they can be served as burger buns, sandwich rolls, or even as a fun alternative to dinner rolls during the holidays.

I make these buns when I want something a little more special than plain bread. The mashed sweet potato doesn’t just add a beautiful color—it makes the buns moist, lightly sweet, and fluffy. They feel rich and buttery without being heavy, and I can use them for anything from breakfast sandwiches to mini sliders. They also freeze well, so I often prep a batch ahead of time.

Ingredients

• 200g (7 oz) mashed sweet potato, prepared and cooled

• 180 ml (3/4 cup) full cream milk (or plant-based milk if preferred), warm

• 11g (1 tablespoon) instant dry yeast

• 30g (2 1/2 tablespoons) brown sugar

• 50g (3 1/2 tablespoons) unsalted butter, melted and at room temperature

• 1 medium egg

• 500g (3 1/3 cups) bread flour

• 8g (1 1/2 teaspoons) table salt

• Egg wash: 1 egg, 15 ml (1 tablespoon) full cream milk

• Optional toppings: Seeds or grains, such as black sesame seeds

How to Make Sweet Potato Buns

1. Cook and Mash Sweet Potato
   Begin by cooking the sweet potato. You can bake it, microwave it, or boil it—whichever method you prefer. To bake, prick the sweet potato with a fork, wrap it in foil, and bake it at 350°F (180°C) for about 45 minutes or until soft. Let the cooked sweet potato cool, then mash it well until smooth.

2. Prepare the Yeast Mixture
   Place the milk in a microwave-safe bowl and heat it gently until it is warm, about body temperature (you shouldn’t feel much heat when you touch it). Whisk in the brown sugar until it dissolves, then add the instant dry yeast. Let the mixture sit for 5-10 minutes until you see some bubbles or froth on the surface, indicating the yeast is active.

3. Mix Wet Ingredients
   Add the mashed sweet potato, melted butter, and the egg to the yeast mixture. Whisk until combined and smooth.

4. Make the Dough
   Transfer the wet ingredients to the bowl of your stand mixer fitted with a dough hook. Add the sifted bread flour and salt. Start kneading on medium-low speed for about 3 minutes, scraping the sides of the bowl if necessary. Then increase the speed to medium-high and continue kneading for another 5-7 minutes. The dough should be smooth, elastic, and slightly sticky but not overly wet.

5. First Proof
   Turn the dough out onto a lightly floured or greased surface and shape it into a ball. Place the dough in a lightly greased large bowl and cover it with a clean tea towel. Let it rise for 1 to 1.5 hours, or until it has doubled in size. The time may vary depending on the temperature of your kitchen.

6. Shape the Buns
   Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and divide the dough into 12 equal portions. Shape each portion into a smooth ball.

7. Second Proof
   Place the shaped buns on a large baking tray lined with parchment paper, ensuring they are spaced apart. Let them rise again for 30-45 minutes, or until they have nearly doubled in size.

8. Prepare the Egg Wash
   While the buns are proving, preheat your oven to 350°F (180°C). To make the egg wash, whisk together 1 egg and 1 tablespoon of milk. Brush the egg wash over the buns just before baking.

9. Bake the Buns
   Bake the buns in the preheated oven for 25 minutes, or until they are golden brown and puffed up. Remove them from the oven and allow them to cool completely in the pan before transferring them to a wire rack.

Tips for Success

• Check the Yeast: To ensure the yeast is still active, always dissolve it in the warm milk before proceeding. If you don’t see bubbles or froth, it means the yeast is not working, and you may need to try a new packet.

• Knead Properly: For best results, knead the dough using a stand mixer. It makes the process faster and ensures a smoother, lighter dough. If kneading by hand, be prepared for a longer process and avoid adding too much extra flour.

• Proving the Dough: The proving time will vary depending on the temperature of your kitchen. If it’s cooler, it may take longer for the dough to rise. Make sure the dough has roughly doubled in size before moving on to the next step.

• Egg Wash: The egg wash adds a beautiful shine and golden color to the buns, but it’s optional. You can also top the buns with sesame seeds or other grains for extra texture and flavor.

Storing and Freezing

• Storage: The buns will stay fresh for up to 3 days when stored in an airtight container or bread box at room temperature. They should not be kept in the fridge, as this will cause them to dry out.

• Freezing: Once the buns have completely cooled, wrap each one individually in plastic wrap and foil, or place them in a freezer-safe bag with parchment paper separating each bun. These will stay fresh for up to one month in the freezer.

• Reheating: To reheat, thaw the buns at room temperature, then warm them in a 300°F (150°C) oven for 5-10 minutes to refresh them.

Variations

• Vegan Version: Substitute the milk with a plant-based alternative, replace the butter with vegetable oil, and use a flax egg in place of the egg.

• Sweet Variation: Add spices like cinnamon or nutmeg to the dough for a cozy, spiced version of these buns.

• Mini Slider Buns: For smaller buns, divide the dough into 16 pieces, shaping them the same way. Reduce baking time slightly.

• Toppings: Feel free to top your buns with any seeds or grains you like, such as poppy seeds, sunflower seeds, or oats, for a bit of crunch.

These sweet potato buns are the perfect balance of soft, slightly sweet, and beautifully golden. Whether you’re using them for sliders, sandwiches, or simply as dinner rolls, they add a unique twist to any meal.