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Sweet Potato Milk Buns

Sweet Potato Milk Buns




12-14 Rolls


5 Hours 45 Minutes


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  • 40 g of bread flour
  • 165 g of whole milk


  • 95 g of unsalted butter, cubed (room temperature)
  • 525g of bread flour
  • 2 tbsp of Fleischmann’s® Bread Booster
  • 2 ¼ tsp of Fleischmann's® Quick Rise Yeast
  • 250g water
  • 45g of caster sugar
  • 11 g of sea salt
  • 2 tbsp of purple sweet potato powder


  • 1 egg beaten with a splash of milk
  • Sesame seeds (optional topping)



    Make the Tangzhong

  1. Combine flour and milk in a small saucepan. Whisk until combined and set over medium low heat, stirring continuously until it becomes a thick paste. Note this will come together very quickly.
  2. Remove from heat and transfer to your stand mixer, fitted with the dough hook and allow to cool.

    Make the dough

  1. Cut butter into ½” cubes and let it come to room temperature. To the bowl of the stand mixer, add the flour, bread booster, yeast, water, sugar, sea salt and purple sweet potato powder.
  2. Turn your mixer to speed 1 and mix for 2 minutes. Increase to speed 4 and continue to mix for another 4-5 minutes or until the dough starts to clump around the dough hook.
  3. Scrape down the dough and let rest for 10 minutes.
  4. Turn your mixer to speed 1 and add in the butter, one cube at a time. Wait until each piece is fully incorporated into the dough before adding the next piece. Continue until all the butter is incorporated and the dough is soft and glossy. Approx. 8-10 minutes.
  5. Remove the dough and transfer to a lightly greased bowl and cover with a clean towel. Place it in a warm location and give the dough 3 sets of stretch and folds over the next 2 hours. The first stretch and fold will start after 30 minutes of rest time and each consecutive fold will happen at 30 minute intervals. After your 3 sets of stretch and folds your dough should have almost doubled in size and become a tighter ball.
  6. Place your dough in the fridge for 15 minutes to make shaping easier.
  7. Butter or spray a 10” cake pan and set aside.
  8. Divide the dough into 12-14 sections approx. 85g each. Shape each piece into a tight ball and place into the prepared cake pan, working your way around the edge and then inside. Leave some space between each roll to expand during the final proof.
  9. Cover and let proof in a warm place for 2 ½ hours.
  10. Preheat the oven to 425°F.
  11. Once the dough has finished its final proof, brush the tops with the egg wash and sprinkle with sesame seeds.
  12. Bake for 20 minutes, then reduce the temperature to 350°F, rotate the pan 180° and bake for an additional 20 minutes.
  13. Let cool for 10 minutes in the pan, then remove onto a wire rack and let cool for an additional 10 minutes.


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