Sweet Potato Rolls
Delightfully fluffy rolls infused with sweet potatoes, perfect for any meal or gathering.
Equipment
- Stand Mixer
- Baking Sheet
- Oven
Ingredients
- 1 packet active dry yeast (0.25 ounces, not rapid rise)
- ¼ cup warm water (between 95°F and 115°F)
- ½ cup plus ½ teaspoon sugar divided
- 1 cup warm milk
- ½ cup plus 2 tablespoons melted butter divided
- ½ cup cooked mashed sweet potato
- 1 tsp. salt
- 4½ to 4¾ cups all-purpose flour divided
- 2 large eggs (lightly beaten)
Instructions
- In a bowl, combine yeast, warm water, and ½ teaspoon sugar. Let stand for 15 minutes until bubbly.
- In a stand mixer, mix warm milk, ½ cup melted butter, remaining sugar, mashed sweet potato, and salt.
- Add 2 cups of flour to the mixture and blend. Then, add beaten eggs and proofed yeast, mixing until smooth.
- Gradually add remaining flour until dough is thin and sticky. Switch to a dough hook and mix until smooth and elastic.
- Knead in enough flour to form a soft ball. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Coat a baking sheet with nonstick spray. Punch down the dough and divide into 24 pieces, rolling each into a ball.
- Place rolls on the baking sheet, cover with a towel, and let rise for about 1 hour until puffy.
- Preheat the oven to 375°F. Bake rolls for 16-18 minutes until golden brown.
- Brush rolls with remaining melted butter after baking and serve warm.
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Notes
Store cooled rolls in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.