The Best Sweet Potato Dinner Rolls
These really are the Best Sweet Potato Dinner rolls you will ever make. So fluffy, so flavorful, and with a subtle hint of sweet potato richness in the background.
- Yield: Makes 12 Dinner Rolls 1x
Ingredients
Scale
1 medium to large sweet potato
1 cup buttermilk
4 TBSP unsalted butter, melted
2 large eggs, beaten
2 TBSP maple syrup
2 1/4 tsp instant yeast (one packet)
2 teaspoons salt
4 3/4 cups all-purpose flour
For topping: 1 large egg + crunchy sea salt, for sprinkling.
Instructions
- Prick the sweet potato all over with a fork, creating openings for the steam to escape. Microwave the potato for at least 4 minutes, or until very tender; a knife/fork should cut through easily. Cut the potato in half, lengthwise, and use a spoon to scoop out all of the flesh. Put the sweet potato flesh into a food processor or blender and process until smooth.
- Alternatively, you could mash with a fork or potato masher until no lumps remain.Â
- In the bowl of a stand mixer fitted with the hook attachment, combine the buttermilk, melted butter, eggs, maple syrup, yeast, and mashed sweet potato. Add the salt and 2 cups of the flour; mix on low to med-low until a shaggy dough has formed.Â
- Gradually add in the remaining flour and mix (on med-low to medium speed now) until a ball of dough has formed. Keep kneading for about 4 to 5 minutes, until the ball has smoothed out and is well mixed. It should be elastic and should bounce back some when pressed. If it’s too sticky to handle, you can add 1 tablespoon of additional flour at a time, kneading in between each addition, until the dough is smooth and tacky.Â
- Coat a large mixing bowl with olive oil or non-stick spray and place the dough inside. Cover with a kitchen towel or some plastic wrap and allow the dough to rise for about an hour or until poofy and close to doubled in size.Â
- To bake the rolls: Spray or grease a 9-by-13-inch baking pan. Punch the dough down in the bowl, deflating it some. Using a knife, divide it into 12 equal portions and roll each into a ball. Place them in the dish. Mix the remaining egg together with 1 tablespoon water and brush a little of this egg wash over the tops of the rolls (you probably won’t use it all). Sprinkle with some sea salt. Cover again with a kitchen towel or some plastic wrap and allow the rolls to rise for 20 minutes.Â
- Meanwhile, preheat the oven to 375 degrees F.Â
- Bake until golden brown on top and cooked through in the centers; about 20 to 22 minutes. If you need to, you can lay a sheet of foil over the rolls to prevent excess browning at any time. Serve warm.Â
Notes
If you need to, you can lay a sheet of foil over the rolls to prevent excess browning at any time.Â