These rolls are amazingly tender and perfectly moist. There is no overwhelming sweet potato flavor in these, just a hint of sweetness.
- 1/4 cup warm water (110 degrees)
- 1 tbsp yeast
- 1/2 tsp granulated sugar
- 1 cup buttermilk, warmed to 110 degrees
- 1/4 cup butter, softened
- 1 egg, at room temperature
- 1/4 cup granulated sugar
- 1 1/4 tsp salt
- 3/4 cup sweet potato puree (I use fresh but canned works too)
- 4 1/2 - 5 cups all-purpose flour
- 1 tbsp butter, melted
- In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar. Whisk until yeast dissolves and let rest 5 minutes.
- Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree. Mix in 1 cup flour.
- Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl).
- Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
- Butter a 13" x 9" baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each). Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically). Let rise until double, about 30 minutes.
- Preheat oven to 400 degrees. Bake rolls 17 - 20 minutes until golden.
- Remove from oven and brush with melted butter. Serves 20
For step-by-step instructions for this recipe and more, visit Cooking Classy.