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    Home » Recipes » Breads & Buns

    Mini Wool Bread Buns with Purple Sweet Potato

    Published: Jun 22, 2021 by Michelle · 8 Comments

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    Jump to Recipe - Print Recipe

    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. 

    Torn mini bread bun stacked on a white plate, with buns in the background.

     

    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

    Close up of mini bread bun stacked on a white plate, with buns in the background.
    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.

    Step by step instructions on how to make mini wool bread buns, with text overlay.

    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.

    Coild bread bun on a white plate, with buns in the background.
    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!

    Close up of mini bread bun showing the purple sweet potato filling stacked on a white plate.

    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
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    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Raymund

      June 22, 2021 at 3:50 pm

      5 stars
      At first I thought it was ube but it was sweet potatoes.
      I love this type of bread, soft and slightly sweet, perfect with any hot beverage

      Reply
    2. David @ Spiced

      June 23, 2021 at 4:20 am

      5 stars
      What a cool bread recipe! I love making homemade bread, but it's been a bit since I've made bread. I clearly need to get back in the game, and these rolls would be a great way! Love this recipe, Michelle!

      Reply
    3. Ben | Havocinthekitchen

      June 23, 2021 at 8:26 am

      5 stars
      These mini buns are so pretty and elegant, Michelle! When I saw the first photo, before even reading the recipe name, I thought it was a raspberry or other berry filling. But it's even more interesting and intriguing with purple sweet potatoes - really cool!

      Reply
    4. Dannii

      June 26, 2021 at 7:32 am

      5 stars
      These look so light and fluffy and the purple sweet potato in it looks just stunning.

      Reply
    5. Elizabeth

      July 06, 2021 at 7:39 am

      5 stars
      Such a unique recipe and SO delicious! Will definitely make again!

      Reply
    6. Liz

      July 20, 2021 at 7:39 am

      5 stars
      These buns are so tasty! It's such a great way to use purple sweet potatoes. I'd never thought of turning them into buns!

      Reply
    7. Natalie

      July 26, 2021 at 7:47 am

      5 stars
      These buns look gorgeous. I absolutely love the filling and the color. What a delicious dessert. Can't wait to make this for my family.

      Reply
    8. Maria

      August 01, 2021 at 8:25 am

      5 stars
      I've never tried bread buns with sweet potatoes but this looks promising! It seems easy to bake and thanks for showing how to mold it looks beautiful <3

      Reply

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