Sweet Potato Dinner Rolls

Happy Thanksgiving today to all of my American friends around the world!

I don’t know about you guys, but we’re taking things pretty easy around here. No turkey this year – just some homemade chicken and dumplings. Well, the dumplings are going to be sweet potato dumplings, because I couldn’t find sweet potatoes for sale all on their own, and I had to buy a huge bag.

So, while I had the 2 medium potatoes needed to make my Buttery Soft Dinner Rolls into buttery soft sweet potato dinner rolls…I also had, like….12 more sweet potatoes to use up.

Maybe I’ll make some more of these rolls, too…cause…yum.

Seriously.

Happy Thanksgiving, friends! I’m thankful for you!!

These are pretty amazing just like this, warm from the oven and fluffy.

Or they’re fantastic slathered in soft butter….

…and some extra honey. Go on…it’s the holidays. You earned it.

Enjoy!

Sweet Potato Dinner Rolls
Makes about 32 rolls

Ingredients

FOR THE ROLLS
6 cups (762 grams) bread flour, plus more as needed
1 1/2 teaspoons salt
3 tablespoons (38 grams) sugar
2 teaspoons instant yeast (or one 2 1/4-teaspoon packet)
1 large, or 2 medium, sweet potato(s), peeled (about 12 ounces of potato after peeling)
1 egg, lightly beaten (egg substitute for vegan/dairy free)
1/4 cup (1/2 stick or 57 grams) unsalted butter or margarine, cut into 4 pieces
1 1/2 cups (375 ml) water (3/4 cup (188 ml) hot, 3/4 cup [188 ml]  lukewarm)
3 tablespoons honey

FOR THE WASH (optional)
1 egg, lightly beaten
1 tablespoon honey

To make the rolls: Cube the peeled potato(s), and place in a medium saucepan, filled with water. Bring to a boil, and cook until the potatoes are fork-tender, 15 to 20 minutes. Mash thoroughly by hand or using a mixer or food processor.

In a large bowl, or the bowl of a standing mixer, combine the flour, salt, sugar, and yeast, and stir to combine.

In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water, and the honey, stirring to combine.

Add the wet ingredients to the mashed potatoes, and mix until thoroughly combined.

Add the wet ingredients to the dry and mix until a dough just forms. If mixing by hand, transfer the dough to a floured surface and knead until smooth and elastic, about 8 to 10 minutes, adding small amounts of flour, as needed, to keep it from sticking. If using a standing mixer, knead on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.

Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.

Once the dough has risen, divide it into about 32 2-ounce pieces. Shape each piece into a small boule and place on a baking sheet lined with parchment paper or a Silpat mat. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, combine the beaten egg and honey in a small bowl. Brush the rolls with the egg wash, if desired.

Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.

Recipe by Darla