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 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.
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?
Other recipes you may like
Be sure to check out these other recipes:
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Wool Bread Buns with Purple Sweet Potato
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Purple Sweet Potato Filling:
- 100 g purple sweet potato cooked & mashed, warm
- 10 g granulated sugar
- 5 ml avocado oil or light vegetable oil
- 107 ml non-dairy milk
- 15 g granulated sugar
- 3 g active dry yeast
- 135 g all-purpose flour
- 15 ml avocado oil
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.
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.