I made these on Sunday. By Monday night I had eaten five of these. Five. Not five small rolls. Five large, carb loaded rolls. They. Are. To. Die. For.
I first saw this recipe last year on one of my favorite recipe blogs [her post of the recipe]. I was immediately intrigued by the recipe, but am not at all a fan of sweet potatoes. But, after my sweet potato pancake experience, I was more than ready to try out this recipe.
I am dying over these rolls. I need more. I'm like a sweet potato roll addict.
And it's no accident that I'm giving you this recipe a week before Thanksgiving. Your Thanksgiving meal deserves these rolls. Although, then you'll have to share them....
Sweet Potato Rolls
- 12 oz sweet potato [I bought thelargestsweetpotatoever and it was just enough]
- 2 packages active dry yeast
- 4 tablespoons honey
- 1 teaspoon olive oil
- 1/2 cup warm water (about 110 degrees)
- 1 cup buttermilk
- 5 tablespoons butter, melted and cooled
- 4 teaspoons salt
- 6 cups all-purpose flour, plus more for workspace
- 1 egg, lightly beaten
- Peel sweet potato(es), chop into chunks and place in a large pot with cold water. Bring to a boil and cook until potatoes are fork tender. Drain and mash.
- In the bowl of an electric mixer combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy.
- Once foamy, add potatoes, remaining honey, 4 tablespoons melted butter, buttermilk, and salt. Mix with spoon. Attach mixer bowl to electric mixer and attach dough hook. Gradually add flour with the mixer on low until sticky dough forms. Increase speed and continue dough hook until a ball forms (about 2-3 minutes).
- Brush a large bowl with the remaining melted butter. Place dough in bowl and cover with clean towel. Let rise in a warm place for about 2 hours.
- Using a bit of flour, knead the dough until silky. Then, divide into two equal halves. Roll each half into a long rope and cut off 12-16 pieces of dough (I did 12 pieces). Place them in a greased baking dish (you may need more than one). Cover the baking dish with a towel again and let sit in a warm place to rise for another 30-45 minutes.
- Preheat oven to 375 degrees. Brush rolls with the beaten egg, then bake for 20-25 minutes, or until the tops are slightly golden brown.
Seriously. I need more.