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Sweet Potato Rolls

5 from 2 votes
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Prep: 3 hours
Bake: 25 minutes
Servings: 12 Rolls

Ingredients

  • 1 Medium Sweet potato ~250 g
  • 360 g Bread flour ~3 cups
  • 1 tsp Salt
  • 1 tbsp Dark brown sugar
  • 1 tbsp Sugar
  • 1 tbsp Baker's Dry Milk
  • tsp Instant Yeast
  • 1 Large Egg Room temperature
  • ½ cup 2% or Whole milk warm (~90°F)
  • 2 tbsp Unsalted butter softened

Topping

  • 1 tbsp Salted butter melted
  • 1 tbsp Dark brown sugar

Instructions

  • Peel and dice your sweet potato. Weigh and place about 250g into a small pot with cold water. If you have +/- 10g this recipe will still work fine.
  • Boil your potato until it is fork tender (10-15 minutes). Remove from heat, mash until very smooth. Let cool until lukewarm/room temperature.
  • In the bowl of your stand mixer with dough hook attached, combine all your dough ingredients except for the 2 tbsp of softened butter. Mix until dough comes together. Dough can still have dry spots but it will have formed a rough ball.
  • Add butter 1 tbsp at a time, waiting until the first is fully incorporated before second is added.
  • Knead dough for 5-8 minutes until dough is smooth and stretchy. It will still be a little sticky.
  • Place dough in a lightly greased bowl, cover and let rise in a warm area for 1-2 hours. Dough will have at least doubled in size.
  • Line a 13x9 baking pan with parchment paper.
  • Remove dough onto a lightly floured or greased counter and divide into 12 equal portions.
  • Taking each dough piece one at a time, shape into a ball and cup hand over dough on counter and make circular motions to create a uniform ball with tension. Place into pan and repeat with the rest of the remaining dough.
  • Cover the dough and allow to rise for another 45 minutes to an hour. Dough will be puffy and about twice the size.
  • About 30 minutes into proofing, preheat oven to 350°F.
  • Bake rolls for about 25 minutes on center rack. Rolls are done with the tops are beginning to be golden brown.
  • While rolls are warm, whisk together brown sugar and 1 tbsp melted butter. Use a pastry brush and brush the tops of the rolls.
  • Rolls can be eaten right away, or stored in an airtight container for about 3 days.