Super doper soft and fluffy bread rolls

AuthorYun Zhang JohnCategoryDifficultyBeginnerRating
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Yields1 Serving
Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

My family eats bread every single day, it's a staple in my house and nobody seems to get sick of it, ever. And for me, my favourite breads are soft, tender and fluffy like a cloud.

These sweet potato bread buns definitely fall into that category. Before you say…potatoes? In bread? Hear me out.

A special role for the sweet potatoes

You won’t actually taste the sweet potatoes. If you use the yellow fleshed Japanese sweet potato like I did, you won’t even see it in the bread. The dense, starchy and candy like sweetness from the Japanese sweet potatoes lend a subtle sweetness that has more complexity than sugar.

But don’t fret if you can’t find Japanese sweet potatoes, regular orange flesh sweet potatoes will do just fine. You will just end up with more orangey buns.

I also think that the potatoes act as an agent for retaining moisture, because this bread keeps really well. Store them in plastic bags or containers, and you’ll have soft moist bread rolls for days!

Bread Flour Vs. All Purpose

The choice is yours. With a higher protein bread flour, you will end up with a slightly chewier bun. But I wouldn’t stop myself from making these if all I had was all purpose.

Machine Vs. Hand

Again, the choice is yours. While I like to use my stand mixer when the kneading time is around 10min. I also like to get my hands dirty. Sometimes, I think mixing dough by hand gets the job done faster than a machine would.

So, please don’t talk yourself out of making these amazing sweet potato bread buns at home! No complicated techniques or special equipment needed. They are truly fantastic!

Want other soft and fluffy bread recipes? Check out

Pull Apart Garlic Bread Loaf
Honey Oat Bread
Shokupan: Japanese Milk Bread

You Will Need

 340 g Bread flourAll purpose flour will also work in a pinch
 85 g Sweet potato puree
 5 g Salt
 6 g Active dry yeast
 30 g Sugar
 195 ml Milk
 40 g Unsalted butterSoften

Instructions

1

Peel the sweet potatoes and boil in water for ~15 min or until fork tender. Drain and mash the potatoes with a fork. Set aside to cool.

2

In a large mixing bowl, combine all the ingredients, except the butter together.

3

If using a stand mixer, mix on low until everything is combine and a dough is formed and then increase speed to 2 or 4 and knead the dough for a few minutes.

4

Then add the soften butter. Mix on low to combine and then knead on 2 or 4 for 10-15min. Alternatively, knead by hand if not using a stand mixer.
*Kneading by hand will take less time ~7-10min.

5

Once the dough is properly kneaded, form into a ball, cover and leave to rise in a warm, humid and draft-free place for 1-1.5 hours.
*It'll double in size and not bounce back when pushed down.

6

Punch the air out of the dough and divide into 8 equal pieces of about 85g each.

7

Pre-shape each piece into small round buns by pulling the dough into itself over and over. Creating a tight, smooth and round ball.

8

Arrange the buns onto a 9" metal baking pan and cover loosely cover with plastic. Then leave it again to rise in a warm, humid, draft-free place between 45min-1hr.

9

When it's had its second proofing, brush with egg wash and put it into an preheated oven at 350F / 175C for 17-20min. Adjust the cooking time according to your oven.

Sweet Potato Bread Buns | Yun's Family Table

10

Once cooked, remove from oven and baking pan and cool on a wire rack.

Ingredients

 340 g Bread flourAll purpose flour will also work in a pinch
 85 g Sweet potato puree
 5 g Salt
 6 g Active dry yeast
 30 g Sugar
 195 ml Milk
 40 g Unsalted butterSoften

Directions

1

Peel the sweet potatoes and boil in water for ~15 min or until fork tender. Drain and mash the potatoes with a fork. Set aside to cool.

2

In a large mixing bowl, combine all the ingredients, except the butter together.

3

If using a stand mixer, mix on low until everything is combine and a dough is formed and then increase speed to 2 or 4 and knead the dough for a few minutes.

4

Then add the soften butter. Mix on low to combine and then knead on 2 or 4 for 10-15min. Alternatively, knead by hand if not using a stand mixer.
*Kneading by hand will take less time ~7-10min.

5

Once the dough is properly kneaded, form into a ball, cover and leave to rise in a warm, humid and draft-free place for 1-1.5 hours.
*It'll double in size and not bounce back when pushed down.

6

Punch the air out of the dough and divide into 8 equal pieces of about 85g each.

7

Pre-shape each piece into small round buns by pulling the dough into itself over and over. Creating a tight, smooth and round ball.

8

Arrange the buns onto a 9" metal baking pan and cover loosely cover with plastic. Then leave it again to rise in a warm, humid, draft-free place between 45min-1hr.

9

When it's had its second proofing, brush with egg wash and put it into an preheated oven at 350F / 175C for 17-20min. Adjust the cooking time according to your oven.

Sweet Potato Bread Buns | Yun's Family Table

10

Once cooked, remove from oven and baking pan and cool on a wire rack.

Super doper soft and fluffy bread rolls

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