Ingredients: |
Ingredients: 1 small sweet potato (1/2 lb), peeled and cut into 1-inch chunks (or 1 cup leftover mashed sweet potato)
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
4 1⁄4 cups bread flour, plus more if needed
1 package (2 1⁄4 teaspoons) instant yeast
3 tablespoons sugar
2 1⁄2 teaspoons kosher salt
2 tablespoons honey
2 tablespoons unsalted butter, melted and warm
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Directions: |
Directions:In a small saucepan, add the sweet potato chunks, enough cold water to cover the potatoes, and 1 1/2 teaspoons salt. Bring to a boil over high heat, stirring occasionally, then reduce the heat to medium and simmer until very tender, 10 to 12 minutes. Reserve 1/4 to 1/3 cup water, drain the potatoes and return to the saucepan.
Using a potato masher or a ricer, mash the potatoes, adding enough of the reserved water to make a smooth puree. You should have 1 cup mashed sweet potato.
In a bowl, stir together the 1 cup mashed sweet potato, milk, butter, and egg until combined. In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, sugar and salt. Add the sweet potato mixture and knead on medium speed until the dough comes together, becomes smooth, and cleans the side of the bowl, about 10 minutes. The dough will be slightly sticky. Scrape the dough onto a lightly-floured work surface and knead for about 3 minutes. Form the dough into a ball and place in a large oiled bowl. Cover the bowl loosely with greased plastic wrap and set aside in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.
Generously butter two 9-inch round cake pans. Scrape the dough onto a clean work surface. Using a sharp knife, divide the dough into 18 equal pieces, each about 2 1/2 ounces (a scale works great for this). Cupping your hand over each piece of dough, roll it into a round ball. Place 9 dough balls in each cake pan, spacing them evenly. Cover loosely with greased plastic wrap and set aside in a warm, draft-free spot to proof. Let rise until puffy, about 1 hour.
Position a rack in the middle of the oven and preheat to 375 degrees.
To make the glaze, in a small bowl, stir together the honey and warm butter until well combined. Using a pastry brush, gently brush the glaze over the rolls.
Bake until golden brown, about 20 minutes. Brush any remaining glaze over the warm rolls, let cool for 5 minutes, then turn out onto a cooling rack. Turn right side up, pull apart and serve warm. |
This recipe for Sweet Potato Dinner Rolls is from