Purple Sweet Potato Whole Wheat Bun
These purple sweet potato whole wheat buns are soft, lightly sweet, and beautifully hued from mashed purple sweet potatoes. The blend of bread, whole wheat, and cake flours gives a tender yet sturdy crumb, perfect for breakfast or as a snack. Serve them warm to showcase their fluffy texture and subtle earthy sweetness.
- Prep20 mins
- Cook12 mins
- Serves16
- DifficultyMedium
- 1
Combine the bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt in a bowl and mix until the dough comes together, adding more water if it seems too dry. Turn the dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes.
- 2
Put the dough in an oiled bowl and cover with plastic wrap or a damp towel. Set the bowl in a warm spot and let it rise until doubled in size, about 1 hour.
- 3
Deflate the dough and divide it into 16 pieces, shaping each into a ball. Arrange the dough balls on oiled baking sheets, cover, and let them rise until doubled in size, about 40 minutes.
- 4
Preheat the oven to 350 degrees F (175 degrees C). Uncover the dough.
- 5
Bake in the preheated oven until the tops are golden brown, 12 to 15 minutes.
- Calories 243.42 kcal Moderate
- Protein 6.17 g Moderate
- Carbs 41.25 g Moderate
- Total Fat 5.24 g Moderate
- Saturated Fat 3.11 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 40.17 mg Moderate
- Sodium 16.69 mg Low Source
- Fiber 3.85 g Moderate
- Sugar 9.4 g Moderate
- Added Sugar 0.21 g Low Source
- Calcium 39.96 mg Low Source
- Iron 1.91 mg Moderate
- Potassium 52.22 mg Low Source
- Vitamin A 7.54 mcg_rae Low Source
- Vitamin C 0.03 mg Low Source
- Vitamin D 0.24 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten