Author Notes
I created this recipe because I am not really a fan of sweet potatoes! I don't like sweet things as part of the main meal so I avoid sweet potatoes for the most part. I don't dislike them exactly, I'd just rather they be in a pie than a side dish. This roll recipe uses sweet potatoes but in a decidedly savory way that is welcome at my table. —Rachel Rappaport
Ingredients
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4 cups
all-purpose flour
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1 cup
roasted sweet potato, mashed
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1/3 cup
lukewarm water
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1/4 cup
butter, melted and cooled slightly
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1/4 cup
sugar
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1/2 teaspoon
salt
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1 ounce
yeast
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2
eggs, at room temperature
Directions
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In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, water, butter, sugar, egg and sweet potato. Add the flour and mix on low until smooth. The mixture should become a sticky dough at this time but it shouldn't feel damp or look wet. If it does, mix in a small amount of flour.
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Knead on a floured surface or in a stand mixer until smooth but still slightly sticky. Place the ball of dough in a buttered bowl. Cover with a tea towel or loose plastic wrap and let rise for about 45 minutes or until it doubles in size.
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Preheat oven to 350. Remove dough from bowl and break into 10 even pieces. Roll each into a ball. Place in two 9 inch round cake pans that have been lightly sprayed with nonstick baking spray, forming a circle with one roll in the middle. Allow to rise for 20 minutes (longer is okay too).
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Bake for 15 minutes or until fully cooked. Remove to a wire rack to cool for a minute then invert and pull apart to serve.
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