Sweet Potato Rolls Recipe

Ingredients

• 1 large sweet potato, about 12 ounces, peeled and cut into 1/2-inch pieces
• 2/3 cup whole milk
• 1/4 cup warm water, between 100°F to 110°F
• 1 (1/4-ounce) package active dry yeast
• 4 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 2 large eggs
• 4 1/2 cups bread flour, plus more for kneading
• 1 1/2 tablespoons kosher salt
• 2 tablespoons cane syrup
• 2 tablespoons unsalted butter, melted, for brushing
• 3/4 teaspoon flaky sea salt

Instructions

1. Begin by heating up a small saucepan full of water until it reaches a boil, then toss in the sweet potato chunks ensuring they’re all submerged. Allow them to simmer away over medium-high heat until they reach that perfect tender texture, which should take around 20 minutes. Once they’re soft, drain the water and mash those sweet potatoes with the whole milk until the mixture is wonderfully smooth. Set it aside to cool completely; the might take about 30 minutes.
2. Grab a small bowl and combine the warm water with the active dry yeast and 1 teaspoon of granulated sugar. Let it sit for about 5 minutes, and you’ll see it start to froth up, indicating the yeast is ready for action.
3. In your stand mixer bowl, mix together that cooled sweet potato mash, the bubbly yeast mixture, eggs, 4 tablespoons of melted butter, and 3 tablespoons of granulated sugar. On low speed, blend everything until it’s well combined.
4. While the mixer is running, gradually add in the bread flour and kosher salt. Keep it mixing until the dough turns soft and smooth—a process that should take around 4 minutes.
5. Transfer the dough to a lightly floured work surface and knead by hand for about 5 minutes until it looks smooth and elastic. If the dough is sticking, don’t hesitate to incorporate up to 1/3 cup more flour as needed.
6. Place the kneaded dough into a large bowl that’s been lightly greased, cover it up with plastic wrap, and let it sit at room temperature. You want it to double in size, which will take approximately 1 to 1 1/2 hours.
7. Set the oven temperature to preheat at 375°F, and don’t forget to lightly grease a 13 x 9-inch baking pan while you’re at it.
8. Once the dough has risen, turn it out onto a surface dusted with flour and divide it into 15 equal pieces. Shape each piece into a little ball and arrange them snugly in the greased baking pan.
9. Cover the pan with plastic wrap and allow the rolls to rise again at room temperature until they’ve nearly doubled in size, which should take about 45 minutes to 1 hour.
10. While the rolls are rising, combine the remaining 2 tablespoons of melted butter with the cane syrup and set it aside for later use.
11. Once that second rise is finished, peel off the plastic wrap and generously brush the tops of those rolls with the buttery syrup mixture you prepared earlier. A sprinkle of flaky sea salt on top adds a perfect touch.
12. Finally, slide the pan into the preheated oven and bake for 20 to 25 minutes or until the tops turn a lovely golden brown and a toothpick inserted in the center comes out clean.

Tips

• The rolls can be made a day in advance; just store them in an airtight container after cooling completely and warm them before serving.
• To freeze, wrap the baked rolls tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months.
• For an added touch, brush the rolls with melted butter right after baking for a beautiful shine and extra flavor.