Sweet Potato Buns

As promised, the second of three recipes highlighting kneadygirl.com, this time an intermediate recipe. This recipe can use whatever your preference – sweet potatoes or yams – the only change might be in the color of the buns

Sweet Potato Buns


  • 1 Tablespoon Dry, Active Yeast
  • 1/4 Cup Sugar
  • 2 Cups Warm Milk (110 to 115 degrees Fahrenheit)
  • 2 Cups Cooked & Mashed Sweet Potato
  • 1 Tablespoon Salt
  • 7 Cups Unbleached, All-Purpose Flour
Egg Wash (optional)
  • 1 Egg
  • 1 Tablespoon Water


  1. Mix together the warm milk, sugar, and yeast. Let sit until foamy about 5 minutes.
  2. Add the sweet potatoes and salt, stirring well.
  3. Fold in 4 cups of flour and mix well.
  4. Begin adding more flour a little at a time until a dough begins to form.
  5. Turn out onto a floured board and knead until the dough is soft and elastic.
  6. Grease a large bowl lightly and place the dough inside, turning to coat with the oil.
  7. Cover the bowl with a towel and allow to rise until doubled.
  8. Grease a large rimmed baking sheet.
  9. Punch down the dough and turn out to a floured board.
  10. Weigh the dough and divide it into 15 equal portions (approximately 4.3 ounces each).
  11. Form each section into round rolls.
  12. Place the rolls onto the prepared baking sheet, leaving about an inch between each.
  13. Cover the rolls with a towel and allow to rise until doubled.
  14. Meanwhile preheat the oven to 375 degrees Fahrenheit.
  15. Prepare the optional egg wash by whisking together the water and egg.
  16. Gently brush the tops of the rolls with egg wash.
  17. Bake in the preheated oven for 25 minutes or until golden brown and sound hollow when tapped with a knuckle.
  18. Remove from baking sheet immediately to cool on wire racks.

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