These sweet potato rolls were eaten so fast last Sunday that all I got was a quick cell phone photo right after they came out of the oven! Seriously. They are just slightly sweet and so very flaky and delicious. Not to mention they are pretty darn easy to make. Especially if you have left over cooked sweet potatoes already hanging out in the fridge.
- 3/4C water
- 2 1/4 tsp active dry yeast – this is just a bit less than a package and I use the quick rising yeast
- 1/2 tsp plus 1/3C granulated sugar, divided
- 2 eggs
- 1 1/2 tsp salt
- 6 Tbsp unsalted butter, partially melted
- 1C unseasoned mashed sweet potatoes – no sugar or marshmallows added
- 4 1/4C all purpose flour
- In a small bowl combine warm water (roughly 115°F), yeast and 1/2 tsp granulated sugar. Allow the yeast to work its magic.
- Meanwhile in the bowl of a stand mixer add remaining ingredients. With mixer on low add the yeast mixture. Slowly increasing the speed to medium continuing to mix until ingredients are well combined.
- Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.
- Prepare a 9×13-inch pan with parchment paper or lightly greased.
- Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.
- Preheat oven to 350°F. Bake rolls for 20-25 minutes or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.
I didn’t have sweet potatoes on hand but I quickly peeled a couple and cut them up and cooked them the night before making the rolls. Make sure they are smashed up pretty good because large chunks of sweet potato in a roll are just kind of weird.