Description
These Sweet Potato Rolls are warm, light, and fluffy, made with creamy mashed sweet potatoes and enriched with butter and eggs for a tender crumb. Perfectly sweetened with cane syrup and finished with a sprinkle of flaky sea salt, these rolls are a delightful addition to any meal, especially during the holidays.
Ingredients
Scale
Sweet Potato Mixture
- 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2/3 cup whole milk
Yeast Mixture
- 1/4 cup warm water (100°F to 110°F)
- 1 (1/4-oz.) package active dry yeast
- 1 teaspoon granulated sugar
Dough
- 3 tablespoons granulated sugar
- 2 large eggs
- 6 tablespoons butter, melted, divided
- 4 1/2 cups bread flour, plus more for kneading
- 1 1/2 tablespoons kosher salt
Topping
- 2 tablespoons cane syrup
- 2 tablespoons melted butter (from the reserved butter)
- 3/4 teaspoon flaky sea salt
Instructions
- Cook Sweet Potatoes: Bring sweet potato pieces and whole milk to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are very soft, about 20 minutes. Remove from heat.
- Mash Potatoes: Using a potato masher or fork, mash the sweet potatoes together with the milk until very smooth. Transfer the mixture to a medium bowl and let it cool completely, about 30 minutes.
- Activate Yeast: In a small bowl, stir together the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Let the mixture stand until it becomes foamy, about 5 minutes.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine the cooled sweet potato mixture, yeast mixture, eggs, 4 tablespoons of melted butter, and remaining 3 tablespoons of sugar. Mix on low speed to combine. Gradually add the bread flour and kosher salt while continuing to beat on low until the dough is soft and smooth, about 4 minutes.
- Knead Dough: Transfer the dough to a lightly floured surface. Knead by hand until smooth and elastic, about 5 minutes, adding up to 1/3 cup additional flour as needed if the dough is sticky.
- First Rise: Place the dough in a lightly greased large bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, approximately 1 to 1 1/2 hours.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Spray a 13 x 9-inch baking pan with cooking spray. Turn the dough out onto a lightly floured surface and divide it into 15 equal balls. Place the balls evenly spaced in the prepared baking pan.
- Second Rise: Cover the baking pan with plastic wrap and let the rolls rise at room temperature until almost doubled in size, about 45 minutes to 1 hour. Meanwhile, stir together the cane syrup and the remaining 2 tablespoons melted butter; set aside.
- Bake: Uncover the rolls and bake in the preheated oven until they are light golden brown, about 18 to 22 minutes.
- Finish and Serve: Brush the hot rolls with the cane syrup butter mixture and sprinkle with flaky sea salt. Serve immediately, or transfer the rolls to a wire rack to cool completely, about 30 minutes.
Notes
- Warm, light, and fluffy, sweet potato rolls will be the talk of the buffet line.
- Drizzled with honey or cane syrup, these rolls add a subtle sweetness perfect for Thanksgiving or holiday meals.
- Make sure to thoroughly mash the sweet potatoes for a smooth texture in the dough.
- If desired, you can substitute bread flour with all-purpose flour though texture may be slightly different.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
