Yield: 20 rolls or shape as desired
1/4 cup warm milk (110 degrees)
1 Tbsp yeast
1/2 tsp granulated sugar
1 cup buttermilk, warmed to 110 degrees – make your own by adding 1 tbsp of vinegar or lemon juice and top up with milk to make 1 cup
1/4 cup (56g) butter, softened
1 egg, at room temperature
1/4 cup (50g) granulated sugar – or according to your preference
1 1/4 tsp salt
3/4 cup mashed purple sweet potato – Roast the potato, peel and mash
4 cups (450g) bread flour + more if dough is still too sticky, depending on your potato puree
1 Tbsp butter, melted
In the bowl of an electric mixer, mix all ingredients except butter to form a rough dough.
Add butter and continue to knead until dough is smooth and pulls away from sides of bowl.The bottom may stick to the bottom but that’s alright.
Gather into a ball and place in a lightly floured bowl and allow to rise in a warm place until doubled in size; about an hour.
Punch dough down and divide the dough to fit your pan. Roll pieces into balls and place in greased baking dish (I do 3 rows of 3) and remaining dough divided into 3 large buns.
Let rise until double, about 30 minutes.
Preheat oven to 200C degrees. Bake rolls 17 – 20 minutes until golden.
Remove from oven and brush with melted butter.
Another variation from Bake With Paws
400g bread flour
250g Japanese sweet potato, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 1/2 tsp instant active yeast
160ml fresh milk
1 egg white and 1 Tbsp water