Warm almond milk and maple syrup in microwave for about 1 minute, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
Mix buckwheat flour, 1¼ cup all purpose flour, and salt briefly in stand mixer to roughly combine.
Pour the melted coconut oil, vanilla extract, and activated yeast into the bowl of the standing mixer containing the dry ingredients.
Mix on low speed until a thick and sticky dough forms. Increase to medium speed and knead the dough with the dough hook attachment for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Add up to ½ cup more of all purpose flour after 2 minutes if dough still looks too wet. Finished dough will partially wrap around the hook and still be sticky. Avoid over-kneading for soft and fluffy bread.
Oil a large mixing bowl and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with plastic wrap and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
Preheat oven to 375⁰F. Thoroughly wash the skin of purple sweet potato and wrap in aluminum foil. Bake at 375⁰F for about 1 hour, or until flesh is easily pierced with a knife. When cool enough to handle, peel and scoop out the flesh of the potato and mash in a small mixing bowl. You will need about 1½ cups of mashed potato. Lower the oven to 350⁰F.
Add the coconut milk, maple syrup, and salt to the mashed potato and mix until thoroughly combined. Set aside.
Once dough has expanded to twice its initial size, punch the dough and turn out onto a floured surface. Roll into a ¼ inch thick rectangle (about 10"x16") and spread generously with sweet potato filling, spreading all the way to the edges. Reserve about 1 heaping tablespoon of sweet potato mixture for the glaze.
Starting from the shorter edge, roll tightly into a jelly roll. Slice into 1½” thick rounds using a bread knife or dental floss and arrange in a greased baking pan or a lined cookie sheet. Cover loosely with plastic wrap or a tea towel and let the dough rise again in a warm place for 30 to 40 minutes.***
Brush the tops of each roll with egg wash if desired. Bake at 350⁰F for 25 to 30 minutes or until golden brown. Cool for at least 10 minutes.
While rolls are cooling, make the purple glaze by whisking the reserved puree with 1 tbsp of coconut cream until smooth. Add more coconut cream to reach desired consistency. Drizzle decoratively over baked rolls and enjoy!
Notes
*Any gluten-containing flour such as whole wheat, spelt, or kamut can be substituted **Omit egg wash to keep recipe vegan ***Overnight option: Once arranged in a baking tray, seal tightly with plastic wrap and refrigerate overnight.
Recipe by Radiant Rachels at https://radiantrachels.com/ube-buckwheat-rolls-wonderland/