Description
These Sweet Potato Rolls are soft, fluffy, and subtly sweet, made with mashed sweet potatoes and enriched with butter and milk. Perfect for dinner or snacks, these rolls offer a delightful texture and a hint of natural sweetness that complements any meal.
Ingredients
Scale
Main Ingredients
- 3 cups peeled and diced sweet potatoes (about 1 pound)
- 4 tablespoons unsalted butter (57 grams, room temperature (½ stick))
- ¾ cup milk (170 grams, room temperature)
- 1 large egg (50 grams, room temperature)
- 2 teaspoons kosher salt (6 grams)
- ⅓ cup water (76 grams, warm (105-110°F))
- 2 tablespoons granulated sugar (25 grams)
- 1 tablespoon active dry yeast (9 grams)
- 4-4½ cups bread flour (480-540 grams)
- Melted butter (optional, for brushing on warm rolls)
Instructions
- Cook the Sweet Potatoes: Heat 6 cups of water over high heat until boiling. Add the peeled and diced sweet potatoes and cook for 10 minutes or until they are soft. Drain the potatoes thoroughly.
- Mash the Potatoes and Butter: Begin mashing the cooked sweet potatoes and add the unsalted butter. Continue mashing until well incorporated.
- Add Milk, Egg, and Salt: Stir in the milk and mash until the mixture is almost completely smooth. Then stir in the egg and kosher salt. Set aside the mixture to cool for 10 minutes.
- Activate the Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Cover the bowl with a clean kitchen towel and allow the yeast to activate for 10 minutes until frothy.
- Combine Sweet Potato Mixture with Yeast: Stir the cooled sweet potato mixture into the activated yeast until smooth.
- Add Flour and Knead the Dough: Gradually add bread flour, one cup at a time, stirring after each addition. Once it becomes difficult to stir, turn the dough out onto a well-floured surface and knead for 6-8 minutes until the dough forms a cohesive ball. Add flour sparingly only if the dough is too sticky to handle; avoid over-flouring to keep rolls tender.
- Prepare Dough for Rising: Scrape any remaining dough from the bowl, then grease the bowl well with butter or oil. Tuck the edges of the kneaded dough underneath and place it into the greased bowl.
- First Rise: Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour or until it has doubled in size.
- Prepare Baking Pan: Grease a 9×13-inch baking pan using nonstick spray or butter and set aside.
- Shape Rolls: Punch down the risen dough and divide it into 16 equal pieces, about 3 ounces each. Shape each piece into a ball.
- Second Rise: Arrange dough balls in the prepared baking pan, cover them with a towel, and let rise for another 30 minutes until puffed.
- Preheat Oven: About 10 minutes before baking, preheat your oven to 375°F (190°C).
- Bake the Rolls: Bake the rolls for 20-25 minutes until the tops are lightly golden and spring back when gently touched.
- Cool and Finish: Let the rolls cool in the pan for 15 minutes. Brush the tops with melted butter if desired to add shine and extra flavor. Serve warm.
Notes
- Use warm water for activating yeast (between 105-110°F) to ensure proper yeast activation.
- Avoid adding too much extra flour during kneading to keep rolls soft and tender.
- The sweet potato can be cooked ahead of time and mashed in advance to speed up the preparation process.
- Brushing rolls with melted butter after baking keeps them moist and adds a delicious finish.
- Store leftover rolls in an airtight container to maintain freshness for 2-3 days or freeze for longer storage.
