Homemade Sweet Potato Dinner Rolls
Incredibly soft and tender, homemade sweet potato dinner rolls. They are the perfect addition to your Thanksgiving dinner table and holiday gatherings!
*Prep time doesn't include resting time
3¾ cups (450 g)
all purpose flour
10.5 oz. (300 g)
peeled, steamed and mashed
½ cup (120 ml)
dried active yeast
extra virgin olive oil
1½ teaspoon (10 g)
For the egg wash:
of milk or water
poppy seeds or pumpkin seeds
Dissolve the dry yeast in the lukewarm water.
In the bowl of a stand mixer fitted with the hook attachment, add the flour, mashed sweet potatoes (make sure they are not too hot), and water.
Start mixing and, when all the ingredients come together, add the oil and salt.
Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
Place the dough inside a greased bowl, cover with clingfilm, and allow to rest at room temperature until doubled in size (about 1 hour).
Divide the dough into 17 pieces of approximately 1.8 ounces (50 g) each, and shape each of them into a ball.
Space the rolls out evenly on a baking sheet lined with parchment paper.
Cover the baking sheet with clingfilm and allow to rest until doubled in size (about 45 minutes/1 hour).
Preheat the oven to 350°F (175°C).
Make an egg wash by whisking together an egg and milk or water.
Brush the egg wash over the sweet potato dinner rolls, and sprinkle with poppy seeds or pumpkin seeds.
Bake for 25/30 minutes or until golden.
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