Sweet Potato Dinner Rolls
Sweet potatoes don’t have to be mashed or candied to make it on your holiday table. Add them to yeast rolls for a change to your classic dinner roll. The sweet potato flavor is subtle in the rolls — it’s mostly added for moisture and golden hue. Add mace to the dough to enhance the sweet potato flavor and turmeric for more color.
Test Kitchen Tip
First bake the sweet potatoes in a 400-degree oven until very tender, then mash or purée.
Coat a bowl with nonstick spray.
Heat 1 cup milk, sweet potato, butter, honey, mace, and turmeric in a saucepan until hot. When mixture cools to 110–115°, whisk a small amount into the beaten egg, continuing to whisk in more until all has been added; transfer to the bowl of a stand mixer with a dough hook attachment.
Whisk together 4 cups flour and yeast in a separate bowl, then whisk in salt. Add flour mixture to milk mixture; knead on low speed until all flour is incorporated. Increase speed to medium and knead until dough pulls away from sides of bowl (add remaining ½ cup flour if not pulling away) and springs back when pressed with a finger, about 5 minutes. Form dough into a ball and place in prepared bowl. Cover dough and let rise in a warm place until doubled, 45–60 minutes.
Line a baking sheet with parchment paper; coat with nonstick spray.
Punch down dough; cut into 16 equal pieces, about 2¼ oz. each.
Shape dough pieces into rounds; place on prepared baking sheet. Coat a sheet of plastic wrap with nonstick spray and cover rolls, sprayed side down; chill overnight.
Preheat oven to 400°. Let rolls sit at room temperature 30 minutes; remove plastic wrap.
Whisk together 1 egg and 1 Tbsp. milk; brush over tops and sides of rolls. Place rolls in oven, reduce oven temperature to 375°, and bake until golden, about 25 minutes. Let rolls rest 15 minutes before serving.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 27mg 9%
Sodium 310mg 12%
Carbs 29g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.