Description
These Sweet Potato Rolls are warm, light, and fluffy, made with mashed sweet potatoes and a hint of sweetness from cane syrup. Perfect as a side for holiday dinners or any comforting meal, these rolls offer a tender crumb and a golden crust, brushed with a buttery cane syrup glaze and sprinkled with flaky sea salt.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2/3 cup whole milk
- 1/4 cup warm water (100°F to 110°F)
- 1 (1/4-oz.) package active dry yeast
- 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
Instructions
- Cook Sweet Potatoes: Bring sweet potato and milk to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat.
- Mash Potatoes: Using a potato masher or fork, mash the potatoes with the milk until very smooth. Transfer the mixture to a medium bowl and allow it to cool completely, about 30 minutes.
- Activate Yeast: In a small bowl, stir together warm water, yeast, and 1 teaspoon sugar. Let stand until foamy, about 5 minutes, indicating yeast is active.
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, beat the sweet potato mixture, yeast mixture, eggs, 4 tablespoons melted butter, and remaining 3 tablespoons sugar on low speed until combined. While mixing, gradually add bread flour and kosher salt. Continue beating on low until the dough is soft and smooth, about 4 minutes.
- Knead Dough: Transfer dough to a lightly floured surface. Knead by hand until smooth and elastic, about 5 minutes, adding up to 1/3 cup additional flour if the dough is very sticky.
- First Rise: Place the dough in a lightly greased large bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size, about 1 to 1 1/2 hours.
- Prepare Baking Pan: Preheat oven to 375°F. Spray a 13 x 9-inch baking pan with cooking spray.
- Shape Rolls: Punch down the dough and turn it out onto a lightly floured surface. Divide it into 15 equal balls and arrange them evenly in the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise at room temperature until almost doubled, about 45 minutes to 1 hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons melted butter in a small bowl; set aside.
- Bake Rolls: Remove plastic wrap and bake in the preheated oven until rolls are light golden brown, about 18 to 22 minutes.
- Finish and Serve: Brush hot rolls generously with the cane syrup butter mixture, then sprinkle with flaky sea salt. Serve immediately or transfer to a wire rack to cool completely, about 30 minutes.
Notes
- Warm, light, and fluffy, these sweet potato rolls are perfect for potlucks, family dinners, or holiday celebrations like Thanksgiving.
- Drizzling the rolls with honey or extra cane syrup can enhance their natural sweetness.
- Ensure the water for yeast activation is within 100°F to 110°F to properly activate yeast without killing it.
- The flaky sea salt sprinkled on top adds a pleasant contrast to the sweet buttery glaze.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
