Ingredients
• 4 cups bread flour (500 g)
• ¼ cup sugar (50 g)
• 2¼ tsp instant yeast (7 g)
• 1 tsp salt (5 g)
• 1 cup mashed purple sweet potato (ube) (250 g)
• 1 cup warm milk (240 ml)
• ¼ cup unsalted butter, softened (60 g)
• 1 large egg
• 1 tsp vanilla extract (optional)
For Brushing
• 2 tbsp melted butter
Instructions
Combine the bread flour, sugar, yeast, and salt in a large bowl.
Add the mashed purple sweet potato, warm milk, egg, vanilla (if using), and softened butter.
Mix until a soft dough forms, then knead for 10–12 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
Arrange the dough balls in a greased baking pan, leaving a little space between them.
Cover and let them rise again for 30–45 minutes until puffy.
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the tops are golden brown.
Brush the hot rolls with melted butter for a soft, shiny finish.
Serve warm and enjoy the fluffy purple sweet potato bread rolls.
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