Sweet Potato Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Boil the chopped sweet potato in enough water over high heat, then reduce to medium-high and cook 10–12 minutes until very soft. Drain and mash, leaving a few small lumps. Measure 1 cup of mashed sweet potato for the dough and let it cool slightly; discard any extra.
2. Whisk the warm milk (about 110°F / 43°C), yeast and 2 Tbsp of the honey in a stand mixer bowl (or a large bowl for hand mixing). Cover and rest 5 minutes.
3. Add the remaining honey, eggs, softened butter, the 1 cup mashed sweet potato, salt and 1 cup (125g) of the flour to the yeast mixture. Mix on low for 1 minute, scrape the bowl, add the remaining flour, then beat on medium about 3 minutes until the dough pulls away from the sides. If too wet to knead, add flour 1 Tbsp at a time. The dough should be soft and a little sticky.
4. Knead the dough on low speed in the mixer for 5 minutes, or by hand on a lightly floured surface for 5 minutes. If too sticky, add 1 tsp flour at a time. The dough is ready when it feels soft and smooth and springs back when poked, or passes the windowpane test (light passes through a thin stretched piece without tearing).
5. Place the dough in a lightly oiled large bowl, turn to coat, cover and let rise 1–2 hours in a warm spot until doubled.
6. Grease a 9×13-inch baking pan.
7. Punch down the dough, divide into 20 equal pieces (about 65–75g each), shape each into a smooth ball and arrange in the pan.
8. Cover and let rise until puffy, about 30–45 minutes.
9. Preheat the oven to 350°F (177°C) with the rack in a lower position.
10. Bake for 25 minutes, rotating the pan halfway, until golden brown on top and the internal temperature reads 190°F. If the tops brown too fast, loosely tent with foil (around minute 20).
11. Brush the hot rolls with the 2 Tbsp 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.

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