Soft Sweet Potato Rolls
, Makes 20 rolls
Pillowy honey-sweetened yeast rolls enriched with mashed sweet potato, brushed with butter and flaky salt.
| prepGrease a 9×13-inch baking pan | |||||||||
| prepAdjust oven rack to a lower position | |||||||||
| prepPreheat oven to 350°F / 177°C | |||||||||
| 1 medium sweet potato (250–290 g), peeled, chopped | Boil 10–12 min, drain, mash 1 cup | Mix on low 1 min with first flour | Add remaining flour, beat 3 min | Knead 5 min until smooth | Rise 1–2 hrs until doubled | Divide into 20, shape, arrange in pan | Rise 30–45 min until puffy | Bake 350°F / 177°C, 25 min, rotate | Brush with butter & salt, cool 15 min |
| 180 ml whole milk, warmed to 110°F / 43°C | Whisk, rest 5 min | ||||||||
| 2 1/4 tsp Platinum Yeast (1 packet) | |||||||||
| 40 g honey (for the yeast mixture) | |||||||||
| 3 Tbsp + 73 g honey (remaining, for the dough) | |||||||||
| 2 large eggs, room temperature | |||||||||
| 71 g unsalted butter, softened | |||||||||
| 1 3/4 tsp salt | |||||||||
| 125 g bread flour (first addition) | |||||||||
| 590 g bread flour (remaining), plus more as needed | |||||||||
| 28 g melted butter (optional, for finishing) | |||||||||
| flaky sea salt (optional, for finishing) | |||||||||
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