Purple Sweet Potato Cheese Roll

Super soft single proofed cheese roll, definitely a must try for bread lovers. I have made this previously and my family loves it. I always try make different bread so that our morning breakfast would not be too boring. Waking up early in the morning is not easy so at least a good breakfast will help perk you up. I gave one to my husband after baking and cooled down, he had his first bite and came to me looking for another one without finishing his first bread, yes that is how much he loves it. hahaha


  • 315g bread flour
  • 40g sugar
  • 4g yeast
  • 75g purple sweet potato boiled until soften and mashed
  • 155g water from boiling the purple sweet potato (cooled down)
  • 54g egg
  • 45g butter (cubed)
  • 10g powdered milk
  • 4g salt


  • 1.5 block of processed cheddar cheese ( I used Kraft brand)
  • sugar for topping
  • melted butter for brushing
  • 1 beaten egg + 1 tbs water for eggwash
  • Non stick baking paper


  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. lightly flour your work area then roll the dough into a ball, cover and let it rest for 30 minutes. Kindly note that the dough will be slightly sticky, try not to flour your work area too much. This is a slightly high hydration dough which will help your bread stay soft and moist for 2-3 days.
  • Divide the dough into 12 balls. Roll it up into a ball and let it rest for 5 minutes.
  • Lightly flour the work area and roll the dough into a long oval shape, put 30g grams of cheese in the middle. Roll into a log and seal up the edges (refer to photo below, be sure to seal the edges well so that cheese will not ooze out during baking) . Do the same for the rest of the dough.
  • Place the rolled dough on baking tray lined with baking paper. Allow 3 cm apart from one another
  • Cover and allow it to rise to double which will take about 45 minutes to an hour. If you live in a colder country. This will take longer.
  • Bake for 13 minutes
  • Brush with melted butter, then allow it to cool down for about 20-30 minutes
  • Brush again with melted butter and roll the top with sugar. Serve with coffee or tea =) . Perfect!

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