Imported from Instagram
Honey Sweet Potato Rolls
Pillowy and soft rolls with the satisfying pull-apart texture of brioche but with less than half the fat. The addition of mashed sweet potato maintains moisture and tenderness while keeping the butter content low.
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Ingredients
- 120 g mashed sweet potato (approx. 1 potato, cooked and cooled)
- 120 g whole milk (warm)
- 7 g active dry yeast (can also use instant yeast)
- 20 g honey
- 1 egg
- 1 egg yolk
- 60 g butter (softened, room temperature)
- 200 g bread flour
- 200 g all-purpose flour
- 8 g salt
- egg wash (for brushing)
- flaky salt (for topping)
Steps
- 1
Cook, mash, and cool the sweet potato. This can be done a day in advance.
- 2
In a mixing bowl, combine the warm milk, honey, and yeast.
- 3
Add the mashed sweet potato, whole egg, and egg yolk to the yeast mixture.
- 4
Whisk the wet ingredients together until combined.
- 5
Add the bread flour and all-purpose flour to the bowl.
- 6
Using a stand mixer with a dough hook, mix until the dough comes together and pulls cleanly away from the sides of the bowl.
- 7
Cover the bowl and let the dough rest for 15-30 minutes to allow the flour to hydrate.
- 8
Resume mixing and add the softened butter one chunk at a time, ensuring each piece is incorporated before adding the next. The dough may look greasy or separated at first but will come back together.
- 9
Once all the butter is incorporated, add the salt.
- 10
Continue mixing until the dough reaches the 'windowpane stage,' where a small piece of dough can be stretched thin enough to see through without tearing.
- 11
Cover the dough and let it rest in a warm place for 45-60 minutes until it looks puffy.
- 12
Divide the dough into 8 equal pieces (approximately 100g each).
- 13
Shape each piece into a smooth ball and place them in a 10.5x8 inch baking dish (or a slightly larger dish).
- 14
Cover and let the rolls rest for an additional 45 minutes until they are puffy and touching each other.
- 15
Preheat your oven to 350°F (175°C).
- 16
Brush the tops of the rolls with egg wash and sprinkle with flaky salt.
- 17
Bake for 18-20 minutes until golden brown.
Notes
The sweet potato keeps these rolls moist for several days. If the dough remains very sticky after adding butter, continue mixing on a medium-low speed; it can take some time for the gluten to fully develop and the fat to incorporate.
Nutrition per serving
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