Super soft and fluffy homemade sweet potato rolls. A perfect addition to any holiday meal!
1Cmashed sweet potatoesunseasoned
3/4Cmilk *see notes
2 1/4tspactive dry yeast
1/2tspplus 1/4C granulated sugardivided
6Tbunsalted butterpartly melted
4 1/4 - 4 1/2Call purpose flour
2-3Tbmelted butterfor brushing
If using a whole sweet potato: Peel and chop into 1-inch cubes. Add to a small saucepan, cover with water. Cook over medium-high heat for 20-30 minutes or until fork tender. Drain and mash with a few tablespoons of milk. Measure out 1 cup mashed sweet potatoes. Set aside.
Heat milk to 115-120°F. Dissolve yeast and 1/2 tsp granulated sugar in warm milk. Allow to proof for 5 minutes.
Meanwhile, combine 4 cups of flour, salt and remaining sugar in the bowl of a stand mixer. With dough hook attachment in place, turn mixer on low. Add one egg at a time, followed by 6 tablespoons of butter, mashed sweet potatoes and yeast mixture. Increase speed, mixing until dough pulls away from the sides of the bowl. If necessary, add an extra 1/4 cup of flour.
Transfer dough to a lightly greased large bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size.
Divide dough into 12 equal portions. Shape into a ball, pinching the seam together. Place seam side down into prepared pan. Repeat with remaining portions of dough. Lightly spray a sheet of plastic wrap with olive oil or cooking spray. This will prevent the rolls from sticking to the plastic. Cover the rolls and allow to rise in a warm location for an additional 60 minutes.
Preheat oven to 350°F. Bake rolls for 20-25 minutes or until internal temperature reaches 200°F.
Immediately brush rolls with melted butter. Serve warm or at room temperature. Store remaining rolls in an airtight container for up to several days.
*Water and dairy free butter may be substituted for a dairy free version.
*Leftover mashed sweet potatoes may be used if it has not been seasoned with salt and pepper.An original recipe from Baked by Rachel