Description
Soft, slightly sweet dinner rolls made with mashed sweet potato.
Ingredients
Scale
- 1 cup mashed sweet potato, cooled
- 1/2 cup warm milk (about 105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour, plus more for dusting
Instructions
- Combine the warm milk and yeast in a small bowl. Let stand for 5 minutes until foamy.
- In a large bowl, mix the mashed sweet potato, sugar, salt, egg, and melted butter. Stir in the yeast mixture.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the risen dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Place the dough balls in a greased 9×13 inch baking pan, leaving a small space between each roll.
- Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
- Preheat your oven to 375F (190C).
- Bake for 18 to 20 minutes, or until the tops are golden brown.
- Brush the tops with melted butter immediately after removing from the oven, if desired.
Notes
- For the best texture, use sweet potatoes that have been baked or boiled until very soft, then mashed smooth.
- If your kitchen is cold, place the rising dough in an oven that is turned off but has the light on.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 25
Keywords: sweet potato rolls, dinner rolls, yeast bread, soft rolls, potato bread