Sweet Potato Dinner Rolls

December 12, 2010

Author Notes: Beautiful, light and slightly sweet rolls delicious with or without butter.TerriCooks

Makes: 16-18

Ingredients

  • 1 cup cooked sweet potato, mashed
  • 2 cups buttermilk at room temperature
  • 1/2 cup (1 stick) butter, melted
  • 1 egg
  • 1/4 cup sugar
  • 4-1/2 teaspoons active dry yeast (or 2 pkgs)
  • 2 teaspoons salt
  • 7 cups bread flour
In This Recipe

Directions

  1. Make sure all of your ingredients are at room temperature or slightly warm. In a large bowl whisk together the mashed sweet potato, buttermilk, egg, butter, sugar, salt and yeast. Allow mixture to sit for 5 minutes.
  2. Begin by stirring in the flour one cup at a time, mixing well after each addition. Continue stirring in flour until the dough becomes too stiff to continue stirring easily. Turn the dough out on to a floured surface and continue adding flour and begin kneading the dough until it becomes soft and smooth, kneading approximately 10 minutes total.
  3. Form the dough into smooth ball. Transfer to a well greased bowl, cover the bowl with parchment paper that you've sprayed lightly with cooking spray (to keep the dough from sticking to the paper when it rises), cover with a kitchen towel, set in a warm spot and allow to rise until it has doubled in bulk (usually about an hour).
  4. When dough has doubled, punch down with your fist and transfer to your lightly floured work surface. Cut the dough in half (I use a metal bench scraper), then cut each half into 8 - 10 equal pieces depending on the size of roll you want, setting the pieces aside on your surface. When all the pieces are cut, cover them with a towel and let them rest for 10 minutes before shaping.
  5. Preheat oven to 375 degrees and make sure two oven racks are situated in the middle of the oven. Line two baking sheets with parchment paper.
  6. Lightly flour your hands and shape each piece of dough into a ball by rolling between your palms. Make sure the tops of the rolls are smooth. Divide the rolls between the two baking sheets and cover with a towel. Let rolls rise for about 20 minutes, remove towel and bake in preheated oven for 20 - 25 minutes until golden brown.
  7. Remove from oven and cool on wire rack. Store in plastic zip-lock type bags until ready to serve. To re-warm, wrap gently in foil and heat for about 8 - 10 minutes in a 350 degree oven.

More Great Recipes:
Roll|Bread|Potato|Sweet Potato/Yam|Buttermilk|Make Ahead|Serves a Crowd|Thanksgiving|Vegetarian

Reviews (4) Questions (0)

4 Reviews

Bubba M. November 1, 2013
Have you ever cooked them in muffin tins? I am trying them now, but wondered if prepped and put in tins, then baked as need would work…got a big crowd for thanksgiving and looking to include these rolls...
 
Sagegreen December 13, 2010
Lovely!
 
Author Comment
TerriCooks December 13, 2010
Absolutely. I made these for Thanksgiving and made them pretty small (about 2-1/2 inches), just enough for a couple of bites, and they were wonderful. Good luck! I hope you like them.
 
cheese1227 December 12, 2010
Hi TerriCooks, <br />I think these woudl go well with small bowls of balck bean soup I am serving at a tasting party later this week. You think I could make smaller rolls -- like 2-in in diameter tops -- and still get good results?