Serve this moist and sweet bread for a special breakfast treat.
The soft potato bread uses the orange sweet potatoes which are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Made into small buns, these made handy snacks or morning rolls.
Step by step
300 g bread flour
2 teaspoons instant yeast
10 g or 1 tablespoon milk powder
3/4 teaspoon salt
55 g caster sugar
90 g orange sweet potato
90 ml water
25 g butter
extra butter for serving
Sift the dry ingredients into a bowl or stand mixer fitted with a dough hook. Mix on low speed.
Add in egg and mashed potatoes. Mix well.
Add cold water in small separate drips and continue beating for about 20 minutes on medium speed until the dough comes together
Add in butter and beat for another 10 minutes until the dough turns elastic. At this point, you can test it by stretching some dough. The dough should snap lightly.
Place the dough into a light buttered bowl and let it rise in a warm place until double in size. Depending on room temperature, it can take between 30 to 45 minutes.
Once doubled, punch down the dough to let the air out.
Promptly divide dough into 16 even-sized balls – weighed for accuracy. Then arrange on a greased 7" x 7" pan and let the balls rest for another 20 minutes or until they rise.
Using a brush, apply the rest of the egg mixture on the dough balls and let it rest for 5 minutes before baking in a preheated oven at 185 degrees Celsius for 20 minutes.
Once out of the oven, brush melted butter on hot buns and serve immediately with more butter.