Mini Wool Bread Buns with Purple Sweet Potato

Make the purple sweet potato filling:

1. In a bowl, combine the warm mashed purple sweet potato with granulated sugar and avocado oil and mix to incorporate. Set aside.

Make the dough:

1. In a small bowl, combine the warmed non-dairy milk with sugar and add in the yeast. Give it a stir and let it become foamy, about a few minutes.
2. In a mixing bowl, add in the flour, avocado oil, and the activated yeast mixture.
3. Knead until the dough becomes smooth and elastic.
4. Lightly grease and place the dough in the bowl. Cover with a tea towel and let it rise in a warm location, until doubled in size.
5. Once the dough has risen, deflate and divide the dough into 6 equal balls.
6. Roll the dough into a 5" x 4" length rectangle.
7. With a knife of spatula, evenly smear the sweet potato filling over the entire surface of the dough.
8. With a sharp knife (or dough scraper), make vertical slits along the bottom of the dough appx 2" in length. (Don't cut the entire dough).
9. Then roll the dough from the uncut side down towards the slit end.
10. Carefully coil and seal the two ends together and place onto a baking tray lined with parchment paper.
11. Repeat with the remainder.
12. Cover the buns loosely with a tea towel and let it rise until slightly puffy.
13. Preheat oven to 350°F/177°C.
14. Bake the buns at 350°F/177°C for 13-15 minutes, until buns are lightly golden.
15. Let cool and enjoy the buns freshly made.