Sweet Potato Dinner Rolls

Made with real sweet potatoes!

1 large sweet potato 1 cup whole milk 4 tablespoons unsalted butter  2 large eggs 2 tablespoons pure maple syrup 1 packet instant rapid rise yeast 1½ teaspoons kosher salt 4½ cups all-purpose flour

1 large egg Flaky sea salt

Topping

Use a fork to puncture the sweet potato 4-5 times. Then microwave the sweet potato for 5 minutes.

Scoop out the insides of the sweet potato using a spoon. Place it into a small mixing bowl and mash until there are no lumps.

In a stand mixer, using the paddle attachment, add the mashed sweet potato, milk, melted butter, eggs, pure maple syrup, and packet of instant yeast. Mix on medium-slow speed until combined.

Add in the kosher salt and 2 cups of the flour. Mix again, start on low speed, until the mixture becomes slightly sticky and forms a shaggy mass of dough.

Remove the paddle attachment and insert the dough hook attachment. Add the remaining flour (2.5 cups of flour) and mix on medium-low speed.

Allow the dough hook to mix and knead the dough for 4-5 minutes or until it forms a smooth ball of dough.

Place the dough ball into the prepared large bowl. Cover with a clean towel and allow the dough to do it's first rise for 45-60 minutes at room temperature until the dough has doubled in size.

Carefully deflate the dough ball and then divide it into 15 equal pieces. Form each piece into a ball and place them inside the prepared 9×13 baking pan.

Use a pastry brush to brush the tops of the rolls with the egg wash. Sprinkle with coarse flaky salt or additional kosher salt.

Cover the pan with a clean kitchen towel and let the dough do it's second rise for 30 minutes or until the rolls are doubled in size.

While the rolls are rising preheat the oven to 375℉. Bake the rolls for 20-30 minutes or until golden brown. Serve warm and enjoy!

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