No Knead Sweet Potato Rolls (with Herb Butter)

For the prep:

1. Line two sheet pans with parchment paper OR spray two 12-cup muffin pans with non-stick baking spray.
2. This recipe will make 24 rolls right around 2 ounces or 60g. Another option is to use one 12-cup muffin pan and use two or three small loaf pans (sprayed with nonstick cooking spray) for the remaining dough. (The loaves will be larger if you divide the dough in two instead of three but either works!)

For the sweet potatoes:

1. Scrub the sweet potato(s) and poke all over with a fork or small knife. Set on a paper towel and microwave on high power for 4 minutes. Flip the potatoes over and microwave for another 4 minutes or until nice and soft. (Microwaves vary in wattage so yours may take a little more or less on the second side. My microwave is 900 watts.)
2. Cut each sweet potato in half and set them on a dinner-size plate to cool a bit white you get started with the dough.

For the dough:

1. While the sweet potatos are cooling, combine water, butter, oil and honey in a medium-size microwave-safe bowl or cup. Cook on high power for 2 minutes.
2. While the water mixture is heating, combine the flour, yeast and salt in a large bowl and stir well to combine. Set aside.
3. Add the milk to the hot water/butter mixture and stir to combine. Whisk in the egg and egg yolk.
4. As soon as the sweet potato is cool enough to handle, squeeze or scoop out the flesh onto the plate. Cut off and discard the ends if they look discolored. Mash the flesh with a potato masher or fork until fairly lump-free. Measure out ¾ cup.
5. Whisk the mashed sweet potatoes into the milk mixture. Keep whisking until the sweet potatoes are well incorporated.
6. Add the egg/milk/sweet potato mixture to the dry ingredients. Stir from the bottom up, until the dough comes together in a shaggy mass. The dough will be thick. Keep scraping the sides and bottom of the bowl until every last bit of flour is incorporated.
7. Drizzle a little oil (I use olive oil but any oil will do) over the top of the dough to keep the dough from drying out. Cover the bowl with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1 hour or until the dough is doubled in size.
8. Sprinkle ¼ cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour.

To shape the dough:

1. Divide the dough into 24 portions, each one about 2 ounces (or 60g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour. (You will most likely need more flour. I usually use at least a half cup of extra flour for making the dough balls)
2. Holding a piece of dough in your dominant hand, tuck the edges under with the other hand , rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.)
3. You can stop at this point and place the dough balls on the prepared baking sheets but here’s how to form perfect balls - put a drop or two of oil (again I use olive oil but any oil will do) on a clean area of your counter. Rub the oil with your hand to create a thin coating on the counter surface. Now place one of the tucked under balls of dough on this oiled area and roll it with your hand to create a perfectly round ball. Place the ball of dough on one of the prepared sheet pans. Repeat with remaining portions of dough.
4. Note: if I’m making these rolls in muffin pans, I like to place them in the cups with the pinched side up. That gives them a pretty artisan look when baked.
5. Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time.

For the egg wash:

1. Combine egg yolk and water in a small bowl. Stir well to combine with a fork or mini whisk.
2. Brush each roll with the egg wash. Try to keep the egg wash from dripping onto the parchment paper.

To bake and store:

1. Preheat the oven to 350˚F.
2. Place the rolls in the oven and bake for 17-20 minutes or until medium golden brown. Transfer rolls to a cooling rack or serve warm slathered with butter and jam or honey (SO good!).
3. When completely cooled, rolls can be transferred to an airtight container or can be frozen. Warm in the oven for 10 minutes at 325 degrees before serving.