Description
These Sweet Potato and Honey Dinner Rolls are soft, fluffy, and subtly sweet, perfect for any meal. Made with mashed sweet potatoes, honey, and buttermilk, these rolls offer a tender crumb and rich flavor. They are ideal as a side for holiday dinners or to enjoy warm with butter and extra honey.
Ingredients
Units
Scale
Sweet Potato
- 1 large sweet potato (about 12 ounces), peeled and chopped
Yeast Mixture
- 2 packages active dry yeast
- 1/2 cup warm water (about 110°F)
- 2 tablespoons honey
- 1 teaspoon olive oil
Dough
- 2 tablespoons honey
- 1 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 4 teaspoons sea salt
- 6 cups all-purpose flour, plus more for dusting
- 1 egg, lightly beaten (for egg wash)
Instructions
- Cook the Sweet Potato: Peel and chop the sweet potato into chunks. Place in a pot with cold water and bring to a boil. Cook for 20-25 minutes until the potatoes are fork tender. Drain and mash the sweet potatoes in a bowl until smooth.
- Activate the Yeast: In the bowl of an electric mixer, combine warm water, yeast, 2 tablespoons honey, and olive oil. Stir and let sit for about 15 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: Once the yeast mixture is foamy, add the mashed sweet potatoes, remaining 2 tablespoons honey, 4 tablespoons melted butter, buttermilk, and sea salt. Gradually add the flour while mixing on low speed until a sticky dough forms. Knead the dough with the dough hook attachment for 2-3 minutes until smooth.
- First Rise: Brush a large bowl with melted butter and place the dough inside. Cover the bowl and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
- Shape the Rolls: Lightly flour your workspace and knead the dough briefly until silky. Divide the dough in half. Roll each half into a long rope and cut into 2-ounce pieces. Roll each piece into a ball and arrange them in a greased 9×13 inch baking dish, fitting about 15 rolls per dish (you may need two pans).
- Optional Freezing: At this point, you can freeze the dough for up to 2 months if desired.
- Second Rise: If baking immediately, cover the baking dishes and let the rolls rise in a warm place for 30-45 minutes until puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg for a shiny, golden finish. Bake for 20-25 minutes until the tops are slightly golden brown. If baking two pans simultaneously, place one on the lower rack and one on the upper rack, swapping positions halfway through baking for even cooking.
- Cool and Serve: Allow the rolls to cool for a few minutes after baking. Serve warm with butter and honey for a delicious treat.
Notes
- You can freeze shaped rolls before the second rise for up to 2 months; thaw and let rise before baking.
- Use warm water around 110°F to properly activate the yeast without killing it.
- Brush rolls with beaten egg to achieve a lovely golden crust.
- Make sure the sweet potatoes are fully cooled before adding to the dough to avoid killing the yeast.
- These rolls are best served warm but can be reheated gently.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 20mg
