Homemade Sweet Potato Rolls
User Reviews
5.0
3 reviews
Excellent
Homemade Sweet Potato Rolls
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Super soft and fluffy sweet potato rolls!
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Ingredients
- 1-2 sweet potatoes mashed, about 1 1/4 cup, 279 g
- 4 cups all purpose flour 525 g or 538 g of bread flour
- 2 tablespoons sugar 25 g
- 1/2 cup milk warmed to 90 degrees F
- 2 1/4 teaspoons active yeast
- 1 1/2 teaspoon fine ground salt
- 4 tablespoons unsalted butter melted
- 1 large egg
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Instructions
- Mash Sweet Potatoes: Peel and dice sweet potato(es) and add to a small pot with water. Bring to a boil and boil for 10-15 minutes until potatoes are super soft. Drain and mash well and set aside to cool.
- Activate Yeast: Add sugar and warmed milk (you can heat milk in the microwave for about 10 seconds to warm) to the bowl of a stand mixer and whisk. Sprinkle yeast on top and then let sit for 10 minutes to activate.
- Create Dough: Add egg, melted butter, and mashed sweet potato to the stand mixer with the dough hook attachment and mix until egg is broken and mashed potato mixed well with the milk and butter. With the mixer running, slowly add the flour, about 1 cup at a time until all of the flour is added and well incorporated.
- Proof: Remove dough from the mixer and add it to a large bowl and cover with plastic wrap or a linen towel. Let rise for 1 hr.
- Separate into Rolls: After the dough has risen, remove it from the bowl and use a dough cutter, or butter knife to separate the dough in half. From each half, cut off about 2.5 oz pieces of dough and roll them into balls. Add those 15 balls to a lightly greased baking dish.
- Preheat and Proof again: Preheat the oven to 350 degrees F and lightly cover the baking dish with a clean linen towel to let the dough balls rise again for 30-45 minutes.
- Bake: After the dough has risen again, add to the middle rack of the oven and bake for 15 minutes.
- Serve and Enjoy!
Equipments used:
Notes
- Prepare in Advance
- Prepare in Advance
- Overnight 1st Rise: You can prepare the dough and then cover the bowl and pop it in the fridge overnight. The next day, take the bowl out and let the dough rise, although it'll likely take closer to 2 hours, maybe more to fully double. Overnight 2nd Rise: Prepare the dough balls and then cover them and pop them in the fridge. Give yourself at least 3 hours before you need them, and then take them out of the fridge for the 2nd rise, about 1-2 hours, before baking.Freeze: Shape the dough balls and then flash freeze them on a parchment-lined baking sheet. Once frozen, store in an airtight freezer bag/container. When you're ready for them, take out the frozen dough balls then line them in your greased baking pan and let them thaw and rise for about 4-5 hours before baking.
- Overnight 1st Rise
- Overnight 2nd Rise:
- Freeze
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
21mg
(7%)
Sodium
250mg
(10%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2262IU
(45%)
Vitamin C
0.4mg
(0%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 250mg | 10% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2262IU | 45% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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