Sweet Potato Rolls

Prep Time:30

Cook Time:20

Rise Time:1 30

Total Time:2 20

Servings: rolls

1 c. (240 g) sweet potato mashed or riced (raw potato - 300 g raw, yielding 240 g riced or mashed)
¼ c. (60 g) water warmed to 90-110°F (for active dry) or 110-130°F (for instant yeast)
2 ¼ tsp. active dry yeast or instant yeast
⅓ c. (80 g) milk warmed slightly
¼ c. (57 g) salted butter melted
¼ c. (50 g) granulated sugar
1 large egg
1 ½ tsp. salt
3 ¾ c. (450 g) unbleached all-purpose flour (RECOMMEND WEIGHING) plus up to ¼ cup extra - if needed

Prepare the Sweet Potato: Peel and cube a medium (300g) sweet potato. Cook in an Instant Pot on high pressure for 5 minutes with a quick release, or boil for 15-20 minutes until fork-tender. Mash with a fork or potato ricer to yield 240g (1 cup) smooth puree. Cool to warm.
Activate the Yeast: In a small bowl, combine warm water (see temperature needed for type of yeast) and yeast. Let sit for 5-10 minutes until foamy.
Make the Dough: In a large mixing bowl, combine mashed sweet potato, warm milk, melted butter, sugar, egg, and salt. Mix until smooth. Stir in the yeast mixture. Add flour and mix until a soft dough forms. If sticky, add up to 30g (¼ cup) more flour, 1 tablespoon at a time, until workable but soft. Knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.

15 Rolls: (70-75g each) for slider-sized rolls that touch when risen in a 9x13-inch pan.
20 Rolls: (50-55g each) for smaller dinner rolls that touch when risen in a 9x13-inch pan.
Crescents: (50-75g each): Roll dough into a 12-inch circle, cut into 12-15 wedges, and roll from the wide end.
Cloverleafs: (60g per roll, 20g per ball): Form three 20g balls per roll and place in greased muffin tins.
Knots: (50-75g each): Roll into 6-inch ropes and tie into loose knots and bake on a sheet pan.

Second Rise: Cover and let rise for 30-45 minutes, until puffy and touching.
Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, until golden brown.
Finish: Brush warm rolls with melted butter. Optionally, mix butter with honey or sprinkle with coarse sea salt for a sweet-salty topping.
Serve: Serve warm with butter, jam, or as slider buns.

Instant Pot Hack: Cooking sweet potatoes in an Instant Pot for 5 minutes on high pressure saves time and effort.
Mashing the Sweet Potato: For the smoothest texture, use a potato ricer.
Make Ahead: Shape rolls, cover, and refrigerate overnight. Let rise at room temperature for 30-45 minutes before baking.
Storage: Store in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a 300°F (150°C) oven for 5-7 minutes.
Flavor Variations:
- Spiced Rolls: Add 1 tsp cinnamon or nutmeg to the dough for a warm autumn flavor.
- Savory Rolls: Mix in 1 tbsp chopped fresh rosemary or thyme for a twist.