Description
These Sweet Potato Rolls are warm, light, and fluffy, perfect for adding a touch of natural sweetness and color to your meal. Made with mashed sweet potatoes, yeast, and a hint of cane syrup, these rolls have a tender crumb and a golden crust sprinkled with flaky sea salt, making them an irresistible addition to any dinner or holiday feast.
Ingredients
Scale
Sweet Potato Mixture
- 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2/3 cup whole milk
Yeast Mix
- 1/4 cup warm water (100°F to 110°F)
- 1 (1/4-oz.) package active dry yeast
- 1 teaspoon granulated sugar
Dough
- 3 tablespoons granulated sugar
- 2 large eggs
- 6 tablespoons butter, melted, divided
- 4 1/2 cups bread flour, plus more for kneading
- 1 1/2 tablespoons kosher salt
Finishing
- 2 tablespoons cane syrup
- 3/4 teaspoon flaky sea salt
Instructions
- Cook Sweet Potato: In a small saucepan over medium-high heat, combine the sweet potato pieces and whole milk. Bring to a boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, until the sweet potatoes are very soft, about 20 minutes. Remove from heat.
- Mash Sweet Potatoes: Using a potato masher or fork, mash the sweet potatoes with the milk until very smooth. Transfer the mixture to a medium bowl and allow to cool completely, approximately 30 minutes.
- Activate Yeast: In a small bowl, stir together the warm water, active dry yeast, and 1 teaspoon granulated sugar. Let it stand until foamy, about 5 minutes, indicating the yeast is active.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, beat together the cooled sweet potato mixture, yeast mixture, eggs, 4 tablespoons melted butter, and remaining 3 tablespoons sugar on low speed to combine. Gradually add bread flour and kosher salt, continuing to beat on low until the dough is soft and smooth, about 4 minutes.
- Knead Dough: Transfer the dough to a lightly floured surface and knead by hand until smooth and elastic, about 5 minutes, adding up to 1/3 cup additional flour as needed if the dough is sticky.
- First Rise: Place the dough in a lightly greased large bowl and cover with plastic wrap. Let it stand at room temperature until doubled in size, about 1 to 1 1/2 hours.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Spray a 13- x 9-inch baking pan with cooking spray. Turn the dough out onto a lightly floured surface, divide into 15 equal balls, and arrange them evenly in the prepared pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise again at room temperature until almost doubled in size, about 45 minutes to 1 hour. Meanwhile, stir together cane syrup and the remaining 2 tablespoons melted butter and set aside.
- Bake Rolls: Remove the plastic wrap and bake the rolls in the preheated oven until they turn light golden brown, approximately 18 to 22 minutes.
- Finish and Serve: Immediately brush the hot rolls with the cane syrup butter mixture and sprinkle with flaky sea salt. Serve the rolls warm, or transfer to a wire rack to cool completely, about 30 minutes.
Notes
- Warm, light, and fluffy, these sweet potato rolls will be the highlight of your buffet line.
- Drizzle with honey for an extra touch of sweetness that complements holiday meals.
- Ensure the sweet potato mixture is cooled completely before adding yeast to prevent killing the yeast.
- You can substitute whole milk with a milk alternative to adjust dietary needs.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
