Sweet Potato Dinner Rolls
User Reviews
4.9
56 reviews
Excellent
Sweet Potato Dinner Rolls
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Sweet Potato Dinner Rolls combine tender sweet potato flesh with buttermilk and honey to create soft, slightly sweet bread rolls. The dough is made by steaming or microwaving a sweet potato, then mixing its puree with yeast, flour, butter, and eggs. The rolls are kneaded into a smooth dough and baked into fluffy rolls with a subtle sweet and savory flavor profile ideal for side dishes or sandwiches.
Description
Sweet Potato Dinner Rolls blend cooked sweet potato with traditional bread ingredients such as bread flour, buttermilk, and yeast. The sweet potato is cooked until soft and pureed to a smooth consistency, which helps add moisture and subtle sweetness to the rolls. After mixing the sweet potato, yeast, buttermilk, butter, honey, and eggs, the dough is kneaded to form a soft, smooth ball. The dough is then shaped and baked, resulting in rolls with a tender crumb and slightly sweet flavor from the honey and sweet potato. These rolls offer a comforting texture that can complement a variety of meals or be enjoyed on their own.
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Ingredients
For the dough:
- 1 sweet potato medium-large, 250 grams
- 1 cup buttermilk or whole milk, room temperature, 240 ml
- 4 tablespoons unsalted butter melted, 57 grams
- 2 egg lightly beaten, whole
- 2 tablespoons honey
- 2 1/4 teaspoons instant yeast 1 packet
- 1 1/2 teaspoons salt fine
- 4 3/4 cups bread flour 600 grams
For baking:
- 1 egg large
- salt coarse
Instructions
- Prick the sweet potato all over with a fork. Place on a microwave-safe plate and microwave at least 4 minutes, turning halfway through, until a knife glides easily through the tender center. Cut in half and let cool before scooping out the flesh and discarding the skin.
- Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato after removing the skin.
- Combine the buttermilk, butter, eggs, honey, yeast, and sweet potato in the bowl of a stand mixer. Add the salt and 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.
- Attach the dough hook to the mixer, turn to medium-low speed, and gradually add in the remaining flour, kneading until a mass of dough begins to form. Continue kneading on medium-high speed for about 5 minutes or until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. If the dough is unbearably sticky, add more flour 1 tablespoon at a time.
- Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is puffy and about doubled in size.
Bake the rolls:
- Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Beat the egg with 1 tablespoon water. Brush the rolls all over with the egg wash and sprinkle with coarse salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
- Meanwhile, preheat the oven to 375°F.
- Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
4.9
56 reviews
Excellent
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