Description
Buttery Sweet Potato Rolls are soft, flavorful knots made with mashed sweet potatoes, enriched with butter and egg yolks for a tender crumb. These rolls are perfect for holiday dinners or as a delicious side to any meal, offering a subtle sweetness complemented by a buttery finish and a sprinkle of sea salt.
Ingredients
Scale
Dry Ingredients
- 1 tablespoon dry yeast
- 2 & 1/4 teaspoons kosher salt
- 4 & 1/2 cups bread flour (plus more as needed)
Wet Ingredients
- 1 cup 2% or whole milk (warmed to 100 to 110 degrees F)
- 3/4 cup sweet potatoes (mashed)
- 1 tablespoon butter (melted, for dough)
- 2 large egg yolks
- 3 tablespoons butter (melted, for brushing)
Additional
- Cooking spray
- Sea salt (for sprinkling)
Instructions
- Proof the yeast: In a large bowl or stand mixer, combine the dry yeast with 1 cup of warm milk (100 to 110 degrees F). Let it sit for a couple of minutes until you see bubbles, ensuring the yeast is active.
- Combine wet ingredients: Add mashed sweet potatoes, 1 tablespoon melted butter, and kosher salt to the yeast mixture. Stir to combine, then incorporate the 2 large egg yolks, beating well until fully mixed.
- Add flour and knead: Gradually add bread flour, one cup at a time, kneading with a dough hook or by hand between additions. The dough should clean the sides of the bowl but remain slightly tacky to the touch.
- First rise: Grease a large bowl generously with cooking spray. Shape the dough into a ball, place it in the bowl, and turn it to coat all sides with grease. Cover with a tea towel and let it rise in a warm place for at least one hour, until doubled in size and finger indentation remains without bouncing back immediately.
- Punch down and rest: Punch down the dough to release gas, cover again, and let it rest for 5 minutes while preparing your workspace.
- Shape rolls: Line two large baking sheets with parchment paper or Silpats. Turn the dough onto the sheets and divide it evenly into 24 pieces. Roll each piece into a 9-inch rope, then tie into a knot, pinching the ends behind the top of the roll.
- Second rise: Place 12 rolls on each pan, cover with a tea towel, and let rise in a warm place for at least 30 minutes until doubled in size.
- Prepare for baking: Remove the towel and spray each roll with cooking spray. Preheat the oven to 400 degrees F.
- Bake: Bake the rolls for 12-14 minutes or until bottoms are brown and tops are golden. If baking both pans simultaneously, rotate pans halfway through baking for even color.
- Finish and cool: Remove rolls from the oven and immediately brush with melted butter. Sprinkle with sea salt if desired. Let the rolls cool completely on wire racks.
- Reheating and storage: To reheat, warm rolls in a 300 degree F oven for about 5 minutes. These rolls freeze well for later enjoyment.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- You can use either 2% or whole milk based on preference.
- Use bread flour for best gluten development and a chewy texture, but all-purpose flour can be substituted if needed.
- Ensure the dough is tacky but not sticky when adding flour; add flour sparingly to avoid a dense roll.
- The knot rolling technique creates a beautiful visual and texture distinct from standard rolls.
- Butter and sea salt finishing adds a rich flavor contrast enhancing the sweet potato sweetness.
- These rolls freeze beautifully; wrap well before freezing and thaw before reheating.
