Sweet Potato Dinner Rolls Recipe

Ingredients

• 1/4 cup of warm water (~100°F, 59 g)
• 1 teaspoon of granulated sugar
• 1 teaspoon of active dry yeast
• 1 cup of mashed sweet potato (1 medium sweet potato ~ 8 oz, 226 g )
• 1 cup of whole milk - scalded (240 g)
• 4 ounces of unsalted butter (113 g)
• 1 teaspoon of pure vanilla extract
• 3 1/2 cup of all-purpose flour (455 g)
• 1/4 cup of light brown sugar - packed (45 g)
• 1 teaspoon of kosher salt
• 1 teaspoon of cinnamon
• Extra flour
• 1 large egg
• 1 tablespoon of water

Instructions

1. 1

   Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast in the bowl and let it bloom for 10 - 15 minutes.

2. 2

   Simmer the milk and butter in a small sauce pan until the butter is completely melted. Let cool to room temperature or at least just around 100°F.

3. 3

   Wash the sweet potato and pierce with a pairing knife a few times. Wrap it in plastic and microwave for 6-8 minutes until tender. Check by poking it with a knife or fork, if it goes through easily, your potato is done.

4. 4

   Let the potato cool on the counter until you can handle it without burning your hand.

5. 5

   Cut open the potato and scoop out the flesh, smash it in a small bowl with a potato smasher.

6. 6

   Add flour, brown sugar, cinnamon and salt in a medium bowl and mix well with a whisk.

7. 7

   In the bowl of your stand-mixer, add 1 cup of mashed sweet potato and the warm milk/butter mixture, mix with a whisk to combine.

8. 8

   Check the temperature of the liquid mixture to make sure it is not more than 110°F to ensure a safe temperature for the yeast.

9. 9

   Now add the flour mixture along with the activated yeast to the liquid mixture in the stand-mixer bowl.

10. 10

    Knead with the dough hook on medium speed for 1-2 minutes just until the dough starts to come away from the side of the bowl.

11. 11

    Turn dough out on a lightly floured counter, shape into a ball, put it back into the bowl and allow to rise at room temperature overnight or until double in size, this may take a few hours or longer.

12. 12

    The next day, or when the dough has risen enough, turn it out on a lightly floured counter again. If the dough stick the the side of the bowl, just use a scraper to get it all out.

13. 13

    Divide dough into 2 ounce portions and shape them into round balls. This batch will make about 18.

14. 14

    Place the dough balls on parchment line baking sheets about 2 inches apart and let them rise for about 2 hours or until at least double in size. You may need 2 or more baking sheets.

15. 15

    Prepare egg wash by beating one egg with 1 tablespoon of water.

16. 16

    Brush the top of the risen dough with egg wash very lightly.

17. 17

    Preheat oven to 400°F, and bake for 15 minutes until golden brown.

18. 18

    Remove from oven and let cool on a wire rack.

19. 19

    Serve rolls warm with butter.