Description
Adapted from Country Cleaver
Ingredients
Units
Scale
For the Sweet Potato Rolls:
- 1 cup milk, heated to 102-110°F
- 1/2 cup granulated sugar, divided
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup sweet potato puree, packed (from 2-3 large sweet potatoes, see notes)
- 2 eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon fresh rosemary leaves, chopped
- 2 teaspoons kosher salt
- 5 cups all purpose flour, plus more as needed
For the Honey Butter Glaze:
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons honey
- 1 teaspoon fresh rosemary leaves, chopped
- Coarse sea salt, as desired
Instructions
- Heat the milk in microwave until the temperature reaches between 102-110°F. Stir in 1 teaspoon of the sugar to the warmed milk, then gently stir in the yeast. Set the yeast mixture aside to proof for 5 minutes. It should become bubbly and foamy if your yeast is good.
- In the bowl of a food processor, add the sweet potato puree, remaining sugar, eggs, 6 tablespoons of melted butter, tablespoon of fresh rosemary leaves, and kosher salt. Process until combined. Add in the flour in 3-4 batches, pulsing occasionally to distribute the flour. With the food processor running, slowly pour in the yeast mixture and continue to process until well-incorporated. The dough should be light orange, evenly combined, and sticky, but holding together. If the dough is too sticky to scoop out of the food processor, add flour, a couple of tablespoons at a time, to the dough until you can handle it. Make sure not to add too much or your dough will be dense.
- Lightly flour a flat surface and roll the dough out onto it. Sprinkle a bit of flour on top of the dough.
Knead until the dough forms a smooth, uniform ball, about 2 minutes. Lightly grease a large bowl and transfer the dough ball to the bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour, or if saving the dough for shaping the next day, refrigerate and let rise in the fridge overnight. - Again, lightly flour a flat surface. Roll the risen dough out onto the floured surface and cut into halves until you have 16 equally-sized pieces. One piece at a time, pinch all of the edges together to form a seam and roll the dough into a ball. If freezing the rolls before baking, place them on a parchment-lined baking sheet and place in the freezer until solid. Then transfer the frozen rolls to a freezer bag and thaw 5-6 hours before ready to bake in a greased baking dish, with space for them to rise. If baking the same day or next day, place, seam-side down, in the prepared baking dish with space between the rolls for them to rise. If baking the same day, cover and let the dough rise, another hour. If baking the next day, refrigerate and let the rolls re-rise in the fridge overnight.
- Preheat the oven to 350°F. Bake the rolls until golden brown and 200°F throughout, about 25-30 minutes. If baking the rolls through entirely and then freezing, freeze before topping with the glaze, reheat, and then glaze.
- As the rolls bake or reheat, prepare the honey butter glaze. In a small dish, stir together 3 tablespoons melted butter, 2 tablespoons honey, and the teaspoon of chopped rosemary. Brush onto the rolls and sprinkle generously with sea salt. Serve warm.
Notes
Pierce the sweet potatoes all over and place on a microwave-safe dish. Microwave for 10 minutes, or until cooked through. Let sit until cool enough to handle, then halve the sweet potatoes and scoop out the potato flesh.
- Prep Time: 3 hours
- Cook Time: 30 mins