Sweet Potato Rolls with Miso Butter

By Ben · cooked up in Sprig

Roasted sweet potato puree transforms ordinary dinner rolls into something with a subtle earthiness and natural sweetness that pairs beautifully with the nutty, umami-rich miso brown butter. The rolls have a tender, pillowy crumb with just enough structure to hold up to the silky butter sauce. When you tear one open, steam escapes and the aroma is like autumn comfort food elevated to restaurant quality.

Ingredients

• 1 medium sweet potato (about 12 oz)
• 3 1/2 cups bread flour
• 2 1/4 teaspoons instant yeast
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 3/4 cup whole milk, warmed to 110°F
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 large egg beaten with 1 tablespoon water for egg wash

• 6 tablespoons unsalted butter
• 2 tablespoons white miso paste
• 1 teaspoon honey

Instructions

1. Preheat oven to 425°F. Pierce sweet potato with a fork and roast for 45-60 minutes until very tender. Let cool completely, then peel and mash until completely smooth. Measure out 3/4 cup of puree for the recipe.
2. In a large mixing bowl, whisk together bread flour, instant yeast, sugar, and salt. Create a well in the center.

1. In the flour well, combine warm milk, melted butter, egg, and 3/4 cup sweet potato puree. Mix with a wooden spoon until a shaggy dough forms.
2. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
3. Punch down dough and divide into 12 equal pieces. Shape each piece into a tight ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely with plastic wrap and let rise 45 minutes until puffy.
4. Preheat oven to 375°F. Brush rolls with egg wash and bake for 20-25 minutes until golden brown and internal temperature reaches 190°F.

1. While rolls bake, place butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter foams, turns golden brown, and smells nutty, about 4-5 minutes.
2. Remove from heat and whisk in miso paste and honey until smooth. Transfer to a small serving bowl and serve warm alongside the rolls.

Chef's tips

Nutrition (per serving, estimated)

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