Sweet Potato Rolls

Shared by Ben · with credit

Original recipe from delish.com · shared with credit by Ben

Pillowy dinner rolls made with sweet potato puree that stay incredibly soft and moist, finished with a drizzle of honey butter and a pinch of salt to balance the natural sweetness.

Ingredients

• 1 cup warm water
• 1 tsp. granulated sugar
• 1 packet active dry yeast
• 3 cups all-purpose flour
• 1 tsp. kosher salt
• 3/4 cup sweet potato puree
• 2 tbsp. honey, divided
• 5 tbsp. unsalted butter, divided
• Flaky sea salt, for sprinkling

Instructions

1. In a glass measuring cup or small bowl, stir together warm water and granulated sugar until sugar is dissolved. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Stir to combine.
2. In the large bowl of a stand mixer fitted with the dough hook, beat flour and salt on medium-low speed to combine. Add yeast mixture, sweet potato puree, and 1 tablespoon honey; beat on medium-high speed until combined. With mixer running, add 3 tablespoons butter, 1 tablespoon at a time. Continue to beat until a smooth dough forms, about 5 minutes.
3. Transfer dough to a large greased bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
4. Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball and arrange in a greased 13" x 9" baking pan, leaving about 1" between each ball. Cover and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven to 400°. In a small microwave-safe bowl, combine remaining 2 tablespoons butter and remaining 1 tablespoon honey. Microwave in 20-second increments, stirring between each, until butter is melted and mixture is combined.
6. Brush tops of rolls with honey butter mixture and sprinkle with flaky sea salt. Bake until golden brown on top, 15 to 18 minutes.
7. Let cool slightly before serving.

Nutrition (per serving, estimated)

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