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Sweet Potato Buns

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These Sweet Potato Buns are soft, golden, and buttery with a hint of natural sweetness from mashed sweet potatoes. The combination of bread flour and mashed sweet potato gives them a pillowy, moist texture—perfect for sandwiches, sliders, or dinner rolls. Their beautiful orange hue makes them a standout addition to any meal or holiday table.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 2.5 hours
  • Yield: 12 buns
  • Category: Bread, Rolls
  • Method: Baked
  • Cuisine: Fusion, Asian-inspired
  • Diet: Vegetarian

Ingredients

  • 200 g (7 oz) mashed sweet potato, cooled
  • 180 ml (¾ cup) warm milk (or plant-based milk)
  • 11 g (1 tbsp) instant dry yeast
  • 30 g (2½ tbsp) brown sugar
  • 50 g (3½ tbsp) unsalted butter, melted
  • 1 medium egg
  • 500 g (3⅓ cups) bread flour
  • 8 g (1½ tsp) salt
  • Egg wash: 1 egg + 1 tbsp milk
  • Optional toppings: Seeds or grains (e.g., black sesame, sunflower seeds)

Instructions

  1. Cook the Sweet Potato: Bake, boil, or microwave the sweet potato until tender. Mash until smooth and let cool completely.
  2. Activate the Yeast: Warm the milk (about body temperature) and stir in brown sugar and yeast. Let it sit for 5–10 minutes until foamy.
  3. Mix the Wet Ingredients: Whisk the mashed sweet potato, melted butter, and egg into the yeast mixture until smooth.
  4. Form the Dough: Add the wet mixture to a stand mixer bowl. Add flour and salt. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
  5. First Proof: Shape the dough into a ball, place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
  6. Shape the Buns: Punch down the dough and divide into 12 equal portions. Shape each into a smooth ball.
  7. Second Proof: Place on a parchment-lined baking tray, cover, and let rise for 30–45 minutes until puffy.
  8. Egg Wash & Bake: Preheat the oven to 350°F (180°C). Brush the tops with egg wash, sprinkle with seeds if desired, and bake for 25 minutes until golden brown.
  9. Cool: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the yeast activates before proceeding; if it doesn’t foam, start with a new batch.
  • Don’t add too much flour during kneading—slightly sticky dough yields softer buns.
  • For a shiny finish, apply a second coat of egg wash halfway through baking.
  • These buns freeze beautifully—wrap tightly and reheat in a low oven before serving.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-buns/