Mini Wool Bread Buns with Purple Sweet Potato

These Mini Wool Bread Buns are a fun way to change up the style of baked buns. They feature soft yeasted buns coiled up with a mashed purple sweet potato filling. 

With some extra purple sweet potato from making my Purple Sweet Potato Buns, I came up with this mini bread bun recipe.

This recipe is adapted from my Hojicha Chestnut Flower Buns.

Why you'll love this recipe

This small-batch recipe produces 6 mini buns that you can enjoy as a snack or breakfast.

This soft bun is made with only a few ingredients (and also vegan).

The purple sweet potato filling adds a sweet and beautifully vibrant contrast to the bun dough.

Ingredients you'll need

• purple sweet potato: cooked and mashed, you can use a regular sweet potato, or even taro, or red bean paste
• granulated sugar: or any sweetener you like
• avocado oil: or light vegetable oil
• non-dairy milk: if you're not vegan, you can use regular whole milk
• active dry yeast
• all-purpose flour: or you can use bread flour if you have that on hand

How to make it

Make the purple sweet potato filling:

Combine the cooked purple sweet potato with granulated sugar and avocado oil and mix to incorporate. (It's best if you do this while the sweet potato is warm). Set aside.

For the dough:

Combine the warmed non-dairy milk with sugar and add in the yeast. Give it a stir and let it become foamy, about a few minutes.

In a mixing bowl, add in the flour, avocado oil, and the activated yeast mixture.

Knead until the dough becomes smooth and elastic.

Using the same bowl, lightly grease and place the dough in the bowl.

Cover with a tea towel and let it rise in a warm location, until doubled in size.

Once the dough has risen, deflate and divide the dough into 6 equal balls.

Roll the dough into a 5" x 4" length rectangle (Step 1 above).

Evenly smear the sweet potato filling over the surface of the dough (Step 2).

With a sharp knife (or dough scraper), make vertical slits along the bottom 2" in length (Step 2). (Don't cut the entire dough).

Then roll the dough from the uncut side down towards the slit end (Step 3).

Carefully coil and seal the two ends together (Step 4) and place onto a baking tray lined with parchment paper.

Repeat with the remainder.

Cover the buns loosely and let it rise until slightly puffy.

Preheat oven to 350F.

Bake the buns for 13-15 minutes, until lightly golden in colour.

Let cool and enjoy the buns freshly made.

How to store

You can store the Mini Wool Bread Buns in an airtight container at room temperature for up to 3 days.

Alternatively, you can freeze the buns in a freezer-safe container for up to 3 months.

How to reheat & serve

Reheat the buns in the microwave for 20 seconds to revive the buns' soft texture.

FAQs

Can I double the recipe?

Yes, you can double the recipe to make 12 buns.

Can I use yam?

If you're using yam, be aware of the moisture content in the yam -- you may need to omit the oil and add a little flour to help thicken up the yam.

Can I use a different filling?

Sure, try a filling that is thicker, such as chestnut, taro or red bean paste.

Other recipes you may like

Be sure to check out these other recipes:

Fudgy Sweet Potato Chocolate Cake

Purple Sweet Potato Buns

Injeolmi Cream Buns

Hojicha Chestnut Flower Buns

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Mini Wool Bread Buns with Purple Sweet Potato

These soft Mini Wool Bread Buns are a fun way to shape buns and feature a vibrant purple sweet potato filling.

Prep Time25 mins

Cook Time15 mins

Resting Time1 hr 20 mins

Total Time2 hrs

Course: Breakfast, Snack

Cuisine: Asian

Servings: 6

Calories: 151kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Purple Sweet Potato Filling:

• 100 g purple sweet potato cooked & mashed, warm
• 10 g granulated sugar
• 5 ml avocado oil or light vegetable oil

Dough:

• 107 ml non-dairy milk
• 15 g granulated sugar
• 3 g active dry yeast
• 135 g all-purpose flour
• 15 ml avocado oil

Cook ModePrevent your screen from going dark

Instructions

Make the purple sweet potato filling:

• In a bowl, combine the warm mashed purple sweet potato with granulated sugar and avocado oil and mix to incorporate. Set aside.

Make the dough:

• In a small bowl, combine the warmed non-dairy milk with sugar and add in the yeast. Give it a stir and let it become foamy, about a few minutes.
• In a mixing bowl, add in the flour, avocado oil, and the activated yeast mixture.
• Knead until the dough becomes smooth and elastic.
• Lightly grease and place the dough in the bowl. Cover with a tea towel and let it rise in a warm location, until doubled in size.
• Once the dough has risen, deflate and divide the dough into 6 equal balls.
• Roll the dough into a 5" x 4" length rectangle.
• With a knife of spatula, evenly smear the sweet potato filling over the entire surface of the dough.
• With a sharp knife (or dough scraper), make vertical slits along the bottom of the dough appx 2" in length. (Don't cut the entire dough).
• Then roll the dough from the uncut side down towards the slit end.
• Carefully coil and seal the two ends together and place onto a baking tray lined with parchment paper.
• Repeat with the remainder.
• Cover the buns loosely with a tea towel and let it rise until slightly puffy.
• Preheat oven to 350°F/177°C.
• Bake the buns at 350°F/177°C for 13-15 minutes, until buns are lightly golden.
• Let cool and enjoy the buns freshly made.

Nutrition

Calories: 151kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 19mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2435IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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