Sweet Potato Dinner Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Boil the peeled, chopped sweet potato in water until very soft, about 10-12 minutes, then drain and mash until mostly smooth.
2. Measure 1 cup (230g) of mashed sweet potato and let it cool slightly; use no more than this in the dough.
3. Whisk the warm milk, yeast and 2 tablespoons of honey in a mixer bowl and rest for 5 minutes.
4. Add the remaining honey, eggs, softened butter, mashed sweet potato, salt and 1 cup (125g) of flour. Mix on low for 1 minute, scrape the bowl, add the remaining flour and beat on medium for about 3 minutes until the dough pulls away from the sides. If too wet, add flour 1 tablespoon at a time until workable.
5. Knead on low speed with a dough hook, or by hand on a lightly floured surface, for 5 minutes. Add 1 teaspoon of flour at a time if too sticky. The dough is ready when it is soft and smooth and a poked finger springs back slowly, or when a thin piece stretches enough to let light through without tearing (windowpane test).
6. Place the dough in a lightly oiled bowl, turn to coat, cover and let rise in a warm spot for 1-2 hours, until doubled.
7. Grease a 9x13-inch pan.
8. Punch down the dough, divide into 20 pieces of about 65-75g each, shape into smooth balls and arrange in the pan.
9. Cover and let rise until puffy, about 30-45 minutes.
10. Set the oven rack to a lower position and preheat to 350°F (177°C).
11. Bake for 25 minutes, or until golden on top and an instant-read thermometer reads 190°F, rotating the pan halfway. Tent loosely with foil if the tops brown too fast (usually after 20 minutes).
12. Brush with melted butter, sprinkle with flaky sea salt, and cool for 15 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkSweet potato