Sweet Potato Rolls
A great way to use up some left over mashed sweet potato or perfect for the Thanksgiving dinner table. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 12 rolls
Calories: 264kcal
Ingredients
- 1 sweet potato* medium
- ¼ oz active dry yeast
- 2 tbsp honey*
- 1 tbsp sugar white
- 1 cup buttermilk warm
- 2 tbsp butter melted
- 1 tsp salt
- 2 eggs* lightly beaten
- 1 egg* for coating the rolls
- 4¾ cups bread flour* unbleached
- kosher salt
- cooking spray
Instructions
- Prick the sweet potato all around with a fork and place on microwave-safe plate. Microwave for at least 4 minutes, turn half way through. Cook until it is easy to slide a knife into. Cut in half and allow to cool. Using a food processor or ricer blend for the ideal texture.
- Dissolve the yeast in warm buttermilk and white sugar in a large bowl. Let stand for 5 minutes or until yeast is bubbly and has risen. Add the honey, sweet potato, butter, salt, and eggs. Beat on low.
- Slowly add the 4 cups of flour and mix just to incorporate. Put the dough on a floured surface. Knead the dough and add the remaining flour until the dough is a soft tacky texture. Oil a large bowl and place the dough in the bowl. Let sit four an hour. Punch the dough down then let rise for 2 minutes.
- Divide into 16 rolled balls. Place in a 9×13 inch pan. Let the dough sit until double in size. Brush with egg.
- Bake at 375 for 20 minutes or until roll tops are golden brown.
Video
Notes
Adapted from handletheheat.com
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 260mg | Potassium: 186mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2824IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg