Sweet Potato Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Boil the chopped sweet potato in water over high heat, then reduce to medium-high and cook 10–12 minutes until very soft.
2. Drain and mash well; measure 1 cup of mashed sweet potato for the dough and let it cool slightly.
3. Whisk the warm milk, yeast and 2 tablespoons of the honey in a stand mixer bowl; cover and rest 5 minutes.
4. Add the remaining honey, eggs, softened butter, mashed sweet potato, salt and 1 cup (125 g) flour to the yeast mixture; mix on low for 1 minute.
5. Scrape down the bowl, add the rest of the 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; the dough should be soft and a little sticky.
6. Knead for 5 minutes with the dough hook on low, or by hand on a floured surface, adding 1 teaspoon flour at a time if too sticky. The dough is ready when a finger poke springs back slowly and it passes the windowpane test.
7. Grease a large bowl, add the dough and turn to coat. Cover and let rise in a warm place for 1–2 hours until doubled.
8. Grease a 9×13-inch pan. Punch down the dough, divide into 20 pieces of about 65–75 g, shape each into a smooth ball and arrange in the pan.
9. Cover and let the rolls rise until puffy, about 30–45 minutes.
10. Preheat the oven to 350°F (177°C) with the rack in a lower position.
11. Bake 25 minutes, rotating the pan halfway, until golden on top and an instant-read thermometer reads 190°F; tent with foil if the tops brown too fast (around 20 minutes).
12. Brush with melted butter, sprinkle with flaky sea salt and cool 15 minutes before serving.

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

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