Sweet Potato Bread Rolls Recipe
Fluffy sweet potato bread rolls are a frugal, healthy way to use leftover sweet potatoes. Bake golden brown rolls that freeze well and fit every fall meal.
Equipment
- mixing bowl
- pastry brush
Ingredients
- 1 cup sweet potato puree or mashed sweet potato
- 5 cups all-purpose flour or bread flour plus more as needed
- 3/4 cup warm milk
- 1/2 tablespoon active dry yeast or instant yeast
- 1/4 cup sugar white or brown sugar
- 2 eggs room temperature
- 1/3 cup melted butter
- 1/2 tablespoon sea salt
- Egg Wash
- 1 egg
- 2 tablespoons milk
Instructions
- Boil, mash, and cool a large sweet potato.
- In a large mixing bowl or the bowl of a stand mixer, combine sweet potato puree, butter, sugar, eggs, and salt.
- Stir in warm milk and yeast mixture (or add instant yeast with flour).
- Add flour gradually, mixing with dough hook attachment until a soft dough forms.
- Knead on a lightly floured work surface until smooth and elastic.
- Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes.
- Punch down risen dough, divide, and shape into rolls. Place in greased baking dish.
- Brush with egg wash, cover, and let rise for 40–60 minutes.
- Preheat oven to 375–390°F. Brush tops again with egg wash, sprinkle sea salt, and bake 20 minutes until golden brown.
- Cool slightly on a wire rack before serving.
Notes
Storage Tip: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 33kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 307mgPotassium: 19mgSugar: 4gVitamin A: 63IUCalcium: 9mgIron: 0.2mg
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