Pillowy Soft Sweet Potato Rolls
Pillowy soft sweet potato dinner rolls.
Ingredients
- ¼ cup warm water about 115 degrees F (2oz, 59g)
- ¼ cup sugar 1.8oz, 50g plus 1 additional teaspoon
- 1 packet active dry yeast .25oz, 6g
- 6 tablespoons unsalted butter 3oz, 84g plus additional for brushing rolls
- ½ cup milk 4.6oz, 130g
- ½ cup heavy whipping cream 4.4oz, 126g
- 2 tablespoons honey 1.6oz, 45g
- 2 large eggs beaten
- 2 ½ teaspoons salt
- 1 cup generous, cooked mashed sweet potato (10oz, 283g) *see note
- 5 cups bread flour 29oz, 825g
Instructions
- Dissolve yeast in warm water and 1 teaspoon sugar. Let rest for a few minutes until foamy.
- In a small saucepan, melt butter. Turn off heat and add milk and cream.
- In the bowl of a stand mixer, combine half of the flour and all of the rest of the ingredients including the dissolved yeast and the butter, milk, and cream. Using the paddle attachment, mix on medium speed for 5 minutes.
- Remove the paddle attachment and using the dough hook, knead the dough for 10 minutes, slowly adding the flour in increments until the dough does not stick to the sides of the bowl. You may need a little more or less than 5 cups of flour.
- Put the kneaded dough into a large, oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 ½ hours depending on the temperature of the dough and the kitchen.
- After the dough has doubled in size, punch it down and turn it out onto a work surface.
- Divide the dough into equal sized pieces and roll into balls. *see note
- Place the balls of dough on a parchment lined baking sheet. Cover with plastic and let rise until doubled in size again, about 45 minutes.
- When the rolls are almost finished rising, preheat the oven to 350 degrees F.
- When rolls have doubled in size, place in the middle of the oven and bake until golden brown, about 30 minutes.
- Remove rolls from oven and brush with melted butter.
Notes
To cook sweet potatoes:
- Wash potatoes and prick with a fork. Place on a plate and microwave until soft, about 8-10 minutes, depending on the size of the sweet potato. The sides should be soft when you squeeze them.
- Slice the potatoes in half and scoop out the flesh with a spoon.
- Mash the potatoes very well until they are smooth. You can use a potato ricer, food processor, or any method you like to get them smooth.
- The dough can rise slowly overnight in the refrigerator after mixing. Let sit on counter for an hour or so to come to room temperature before proceeding with the recipe.
- After forming into balls, the rolls can be frozen for up to a month. Set the frozen rolls on the parchment lined baking sheet and cover with plastic in a warm, draft free spot. They will come to room temperature and continue rising. This will take a few hours depending on the temperature of your kitchen. When the rolls have doubled in size, proceed with the recipe.
- After forming into balls and placing on the baking sheet, the rolls can be covered with plastic and put in the refrigerator to rise overnight. Set on counter and let come to room temperature before baking.
Nutrition
Calories: 328kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 58mgSodium: 511mgPotassium: 135mgFiber: 2gSugar: 8gVitamin A: 1956IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg
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