nats.eatss

Buttery Sweet Potato Rolls

The perfect addition to any meal, especially during the holidays.

Ingredients

1
Scrub sweet potato and cut a few slits along its length.
2
Microwave until tender, about 5-8 minutes.
3
Let it cool, peel it, and mash it into a coarse purée.
4
Measure one cup (235 g) of the purée into a stand mixer bowl and add light brown sugar, whole milk, one packet instant yeast, two large eggs, melted butter, and salt.
5
Mix with a fork until combined, then add bread flour.
6
Using the dough hook, beat on medium-low speed until the dough is soft and smooth, about 12 minutes.
7
Turn the dough onto a clean surface and shape it into a ball.
8
Lightly oil the mixer bowl, return the dough, and cover tightly with a plate or plastic wrap.
9
Let it rise in a warm place until nearly doubled in size, about 2 hours.
10
Transfer the dough to a clean surface and cut it into 20 equal pieces, about 43 grams each.
11
Roll each piece into a tight ball by cupping your hand and moving it in small circles on the surface.
12
Butter a 13x9-inch baking pan, place the rolls inside, cover with plastic wrap, and let them rise in a warm spot until puffy and almost doubled, about 2 hours.
13
Preheat the oven to 350°F.
14
Whisk one egg with a pinch of salt and gently brush it over the tops of the rolls.
15
Bake for 30–35 minutes, until the tops are deep golden brown and a thermometer reads 190°F in the center.
16
Brush the hot rolls generously with melted butter, sprinkle with flaky sea salt if desired, and let cool for at least 15 minutes before serving.
17
Enjoy:)