I saw these in Southern Living magazine in a doctor's waiting room
just before Thanksgiving so of course I had to give them a try. They
were relatively easy to make and were a nice addition to the meal. As
written, 15 rolls makes about a 3 ounce roll which is on the big size
for me, therefore, my only suggestion would be to scale them to 2
ounces next time. Also, I didn't have cane sugar for the topping so I
just brushed with melted butter and they were still plenty tasty.
Link: https://www.southernliving.com/recipes/sweet-potato-rolls
Sweet Potato Rolls Recipe
Active Time: 30 Mins
Total Time: 3 Hours 10 Mins
Yield: 15 rolls
By PAIGE GRANDJEAN September 2019
Warm, light, and fluffy, these extra-special buns will be the talk of
the buffet line. This fall, we' sneaking sweet potatoes into
everything, from our biscuits to gnocchi to waffles. Accordingly,
mashed sweet potatoes are the secret ingredient in these bright,
festive rolls. Not only do they add a luxurious orange color, but they
also bring a bit of earthy sweetness to the bread. Just as you would
with any other homemade, yeast-based bread, you'll want to prepare
these rolls well in advance to allow them sufficient time to rise. The
hour of resting time allows the rolls to develop their airy texture -
while it proofs, you can expect the dough to double in size. In terms
of rolling out the dough, here's a tip from our Test Kitchen: Use a
light hand when flouring the work surface. You should be able to see
the surface through the flour. Too much flour will create a chalky
coating on the rolls. Drizzled with honey (or generously smeared with
Hot Honey Butter), these rolls will add a touch of sweetness to your
Thanksgiving feast. These buns are anything but boring.
Ingredients:
1 large sweet potato, peeled, cut into 1/2-inch pieces (12oz, about 2 1/2 cups)
2/3 cup whole milk
1/4 cup warm water (100F to 110F)
1 package active dry yeast, 1/4oz
3 tablespoons + 1 teaspoon granulated sugar, divided
2 large eggs
6 tablespoons butter, melted, divided
4 1/2 cups bread flour, plus more for kneading
1 1/2 tablespoons kosher salt
2 tablespoons cane syrup
3/4 teaspoon flaky sea salt
Directions:
Step 1 Bring sweet potato and milk to a boil in a small saucepan over
medium-high. Reduce heat to medium-low. Cook, covered, stirring
occasionally, until potatoes are very soft, about 20 minutes. Remove
from heat. Using a potato masher or fork, mash potatoes with milk
until very smooth. Transfer to a medium bowl to cool completely, about
30 minutes.
Step 2 Stir together warm water, yeast, and 1 teaspoon of the sugar in
a small bowl. Let stand until foamy, about 5 minutes.
Step 3 Beat together sweet potato mixture, yeast mixture, eggs, 4
tablespoons of the melted butter, and remaining 3 tablespoons sugar in
the bowl of a stand mixer fitted with a dough hook on low to
combine. With mixer running, gradually add bread flour and kosher
salt, beating on low until dough is soft and smooth, about 4
minutes. Transfer dough to a lightly floured surface. Knead until
smooth and elastic, about 5 minutes, adding up to 1/3 cup flour, as
needed, if dough is very sticky. Transfer dough to a lightly greased
large bowl, and cover with plastic wrap. Let stand at room temperature
until doubled in size, 1 to 1 1/2 hours.
Step 4 Preheat oven to 375F. Turn dough out onto a lightly floured
surface, and divide into 15 balls. Place balls in a lightly greased
13- x 9-inch baking pan. Cover with plastic wrap, and let stand at
room temperature until almost doubled in size, 45 minutes to 1
hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons
melted butter; set aside.
Step 5 Uncover rolls, and bake in preheated oven until light golden
brown, 18 to 22 minutes. Brush hot rolls with cane syrup butter;
sprinkle with flaky sea salt. Serve immediately, or transfer rolls to
a wire rack to cool completely, about 30 minutes.