Sweet Potato Rolls

Prepare the Dough

1. Dice 2 cups sweet potatoes, into 1-inch cubes, I used 2 small sweet potatoes. Bring a pot of water to a boil, add the sweet potatoes, and boil until it is fork tender. Drain the water and mash the boiled sweet potato until smooth.
2. Mix 2 ¼ teaspoons active dry yeast, 2 tablespoons sugar, and warm 1 cup whole milk in the bowl of a stand mixer. Let it sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
3. To the yeast mixture, add the mashed sweet potato, ¼ cup unsalted butter, 3 ½ – 4 cups all-purpose flour, and 1 teaspoon salt. Using a dough hook, mix on low until combined. Determine at this point whether or not you want to add additional flour. If the dough isn’t pulling away from the mixer, add flour in ¼ cup at a time.
4. Once the dough has the desired texture, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.

Rise the Dough

1. Remove the dough from the mixing bowl and put it into a separate, lightly greased bowl. Cover your dough with plastic wrap or a warm, damp towel and let it rest for about an hour until the dough doubles in size.
2. Once the dough doubles in size, remove it from the bowl and fold. The goal of a fold is to degas and stretch the dough slightly, then form it back into a ball. This helps develop the gluten. Return it back to the bowl and let it rest for another half hour.
3. While the dough rests, prepare your pan. Line a baking sheet with parchment paper and lightly spray with cooking spray.

Shape and Rise the Rolls

1. Once the dough has risen again, dump it onto a lightly floured surface and stretch it slightly into a square, about 12 inches by 12 inches. Cut 12 rolls out of the dough.
2. Roll the sections of dough into balls and place them, evenly spaced, onto the prepared baking sheet.
3. Cover rolls and let proof until about double in size. While the rolls are proofing, preheat the oven to 375 degrees Fahrenheit.

Bake and Brush With Glaze

1. When the rolls are about double in size, place them in the oven and bake for 10-15 minutes. The rolls should be a light golden brown and have an internal temperature of 190 degrees Fahrenheit.
2. While the rolls are baking, make the brown sugar glaze. In a small bowl, whisk together ¼ cup salted butter, 3 tablespoons brown sugar, and 1 tablespoon cinnamon.
3. When the rolls are finished baking, brush them generously with the brown sugar glaze. Allow them to rest for a few minutes before serving.