Ingredients
Method
- Place chopped sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat.
- Reduce heat to medium-high and cook until the sweet potato is very tender, about 10–12 minutes.
- Drain and mash sweet potato until smooth, leaving small lumps if desired. Measure 1 cup (230 g) for the dough and set aside to cool slightly.
- In the bowl of a stand mixer, whisk together warm milk, yeast, and 2 tablespoon honey. Cover and let sit for 5 minutes until frothy.
- Add the remaining honey, eggs, softened butter, mashed sweet potato, and salt to the yeast mixture.
- Gradually add 5 ½ cups bread flour to the wet ingredients while mixing on low speed, forming a sticky dough.
- Knead the dough with the stand mixer dough hook for 8–10 minutes, or by hand for 10–12 minutes, until smooth and elastic.
- Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 ½–2 hours, until doubled in size.
- Punch down the dough to release air and divide into 20 equal pieces. shape each piece into a smooth ball.
- Arrange rolls on a parchment-lined baking sheet, leaving a little space between them. Cover and let rise for 30–40 minutes until slightly puffed.
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 20–25 minutes, until golden brown and cooked through.
- Brush the tops with melted butter and sprinkle with flaky sea salt if desired.
Nutrition
Notes
These rolls are soft, slightly sweet, and perfect for any cozy meal. Serve warm with butter or cinnamon honey for an extra touch of comfort.