Stand mixer with a dough hook attachment

8 x 8 baking dish

1. Activate yeast: In the bowl of a stand mixer, combine warm oat milk, sugar and yeast and set aside until frothy. 
2. Combine dry ingredients: While the yeast is activating, in a separate large bowl, combine both flours, salt and Purple sweet potato powder.
3. Form dough: Mix in olive oil with the yeast mixture on low speed for 10-15 seconds. Slowly mix in dry ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
4. 1^st proof: Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes or until double (or almost double) in size.
5. Prepare an 8x8 baking dish and set aside.
6. Cut dough: Punch the air out of the dough and re-knead it for a few seconds. Cut the dough into 9 portions. Next, cut each portion into 3 smaller portions (we’ll be working with 3 of these portions at a time). You should have a total of 27 dough chunks.
7. Form dough ropes: Using 3 portions, form 3 individual dough ropes (12-15” in length) by rolling each dough portion between your hands and/or on a flat surface. Ensure all 3 ropes are roughly the same size.
8. Braid dough: Place the 3 dough ropes beside each other, leaving 2-3” in between each rope. Bring the top ends of the 3 ropes together and pinch them together tightly, sealing the dough on one end, and forming 3 strands.
9. Braid dough, continued: Gently lift the right strand and place in between the middle and left strand. Gently lift the left most strand and place in between the other two strands. Continue this process and braid the strands. Once you reach the end, pinch the 3 strands together, sealing the braid.
10. Roll braid: Starting from one end, roll the braid inwards and tuck the end of the braid under the rolled bun by gently pinching it together with the dough.
11. Follow steps 8 through 10 and form remaining braided buns. Evenly place rolled buns in the prepared baking.
12. 2^nd proof: Cover buns with a kitchen towel and set aside for 45-60 minutes.
13. Preheat oven to 375⁰  F.
14. Rosemary garlic butter: While the oven is preheating and once the buns have risen, combine all rosemary butter ingredients and generously brush the butter mixture onto the buns.
15. Bake: When ready to bake, reduce oven temperature to 350⁰ F and bake braided buns for 30-35 minutes. Monitor the buns as oven temperatures and baking times can vary. When ready, the top of the buns should be lightly crispy and golden-brown, and the buns should sound hollow when you tap on them.
16. Cool: Allow the buns to cool on the baking dish for 15 minutes. Transfer buns to a wired rack and allow them to cool to room temperature before serving.