Description
These Sweet Potato Dinner Rolls are soft, fluffy, and subtly sweetened with sweet potato puree. They are enriched with buttermilk and browned butter, making them a perfect side for any meal.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup low fat buttermilk (about 110 to 115 degrees F)
- 3 to 4 cups all-purpose flour
- ½ cup sweet potato puree (homemade or canned)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 tablespoons granulated sugar
- 1 ¼ teaspoons salt
- 1 egg
- 2 tablespoons unsalted butter (for browning and brushing)
Instructions
- Heat the buttermilk to between 100-110°F and place it in the bowl of a stand mixer. Sprinkle the active dry yeast over the top, stir gently to combine, and let it bloom for 10 minutes until foamy.
- Add 3 cups of flour, sweet potato puree, melted butter, sugar, salt, and egg to the yeast mixture. Using the paddle attachment on low speed, mix until a shaggy dough forms with no large dry flour pockets.
- Switch to the dough hook attachment and mix on medium speed. Gradually add remaining flour a little at a time until the dough becomes smooth, soft, and elastic but not sticky. Knead until the dough passes the windowpane test, indicating good gluten development.
- Transfer the dough to a lightly oiled large bowl, cover tightly with plastic wrap, and place in a warm spot. Let it rise for about 1 hour or until it doubles in size.
- Set the oven to 375°F (190°C). Grease a 13-by-9-inch baking dish lightly with cooking spray or butter.
- Once the dough has doubled, dust it with flour and turn it onto a floured surface. Divide into 12 equal pieces, about 84 grams each. Shape each piece into a smooth boule by cupping your hand and rolling the dough, ensuring it holds shape without seams on top.
- Arrange the rolls seam-side down evenly spaced in the prepared pan. Cover with plastic wrap and let rise for 20 minutes until puffed and light.
- While the rolls proof, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir continuously as it foams and turns golden brown, emitting a nutty aroma. Remove from heat immediately once browned to prevent burning.
- Brush the tops of the rolls generously with the browned butter. Bake in the preheated oven for 20 to 25 minutes or until golden brown and cooked through. Optionally, brush with any leftover browned butter after baking for extra flavor. Allow to cool slightly before serving.
Notes
- Use homemade or canned sweet potato puree based on availability.
- Ensure the dough is not sticky for best results.
- Store leftovers in an airtight container for freshness.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg