Sweet Potato Rolls Recipe

Activate yeast

In a small bowl, dissolve the active dry yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.

In a saucepan over medium heat, combine the milk, butter, sugar, and salt. Heat until the butter is melted and the mixture is warm (not hot).

In a large mixing bowl, combine the mashed sweet potato, milk mixture, and yeast mixture. Stir to combine.

Add the egg and mix well. Gradually add the flour, one cup at a time, until a soft dough forms.

Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic, adding more flour as needed to prevent sticking.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Punch down the risen dough and turn it out onto a lightly floured surface.

Divide the dough into 12 equal portions and shape each into a ball.

Place the dough balls into a greased 9x13-inch baking dish or onto a parchment-lined baking sheet.

Cover and let rise for another 30–45 minutes, until puffy.

Preheat oven to 375°F (190°C).

Bake the rolls for 18–22 minutes, or until golden brown on top.

Brush the tops with melted butter while still warm, if desired.