It has been so great being able to bake while on vacation, especially since I have such willing taste-testers (thanks Mom and Dad!). Since sweet potatoes are absolutely everywhere here, it seemed like the perfect time and place to try incorporating them into dinner rolls, which I’ve been meaning to do for years.
These are soft and slightly sweet, with a pretty golden color that makes them seem a lot more buttery than they actually are. They’re really simple since they hardly need any kneading and they don’t rise for very long. I think I’ll definitely want to make this recipe again when Thanksgiving rolls around!
(adapted from Allrecipes)
2 1/2 tsp active dry yeast
4 tablespoons white sugar
1 small sweet potato, peeled, roasted, and mashed (1/2 cup)
1/2 cup warm water (about 100 F)
3 tablespoons butter, softened
1 teaspoon salt
2 eggs, lightly beaten
3-4 cups all-purpose flour
Measure half a cup of the mashed sweet potatoes for this recipe. Set aside.
Dissolve the yeast and sugar in the warm water and let stand 5 minutes.
Cream the butter and remaining sugar in a large bowl. Stir in the sweet potato, eggs, and salt, then stir in the yeast mixture. Gradually add the flour about 1 cup at a time, stopping when the dough is soft but no longer sticky. Gently shape into a ball.
Transfer the dough to a large, greased bowl, cover with a clean towel, and let rise for about an hour and a half, or until nearly doubled in size. Turn out onto a lightly floured surface and divide into 16 pieces. Roll each into a ball, and place on a parchment-lined baking sheet about 1″ apart. Cover with a clean towel and let rest for about 15 minutes. While they’re resting, preheat the oven to 375.
Bake for about 12-15 minutes, until golden brown on top.