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Sweet Potato Rolls

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 35m

Ingredients

  • 1/3 c granulated sugar
  • 3/4 tsp. baking powder
  • 3 1/2 c bread flour, plus more for dusting
  • 2 large eggs, beaten
  • 1 tsp. salt
  • 3 tbsp. unsalted butter, melted
  • 3/4 c canned sweet potatoes, mashed
  • 1/4 oz packet dry active yeast
  • 1/2 c warm water (110°F to 112°F)
  • Cooking spray

Instructions

  1. In the bowl of a stand mixer, dissolve sugar in warm water and add yeast. Let bloom for 5 minutes.
  2. Add the sweet potato puree, butter, salt, and beaten eggs. Using the paddle attachment, mix until well incorporated.
  3. In a separate bowl, whisk together the bread flour and baking powder. Add flour mixture 1 cup at a time to the mixer bowl. Mix until dough clings to the paddle.
  4. Place the dough on a floured surface and knead 4 to 5 times. Be careful not to over-knead.
  5. Place the kneaded dough in a large oiled bowl and let rise for 1 hour or until doubled in size.
  6. Prepare a 12-cup muffin pan with cooking spray.
  7. Spray hands with pan spray, then punch down the dough and divide into fourths. Divide each fourth into 6 balls, 24 balls total. Place two balls into each cup of the prepared 12-cup muffin pan.
  8. Cover the pan with a tea towel and let the rolls rise for 1 more hour.
  9. Preheat the oven to 375 degrees F while the rolls are rising.
  10. Once the rolls have finished rising, bake for 12 to 15 minutes or until golden brown.
  11. Let cool slightly in the pan before removing. Serve warm or let the rolls cool completely before storing in an airtight container.
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