Sweet Potato Cloverleaf Rolls
Sweet Potato Cloverleaf Rolls go so well with any fall meal. They are light and fluffy and lightly sweetened from the sweet potatoes themselves and some brown sugar.
active dry yeast
warm milk (100 to 110 degrees)
4 to 4 1/2
all-purpose flour, divided
mashed cooked sweet potato,
about 1 medium
firmly packed brown sugar
grated orange zest
Stir together yeast, milk, and sugar in the bowl of an electric stand mixer. Let sit 5 minutes.
Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.
Add mashed sweet potato, brown sugar, butter, orange zest, salt, and egg. Beat on Medium-Low speed, stopping to scrape down the sides of the bowl, until mixed well.
With mixer on LOW, gradually add 2 more cups of flour. Mixture should form a dough and pull away from the sides of the bowl.
Place dough in a large greased bowl, turning to coat the top. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.
Punch dough down and place on a lightly floured surface. Knead 8 to 10 times, sprinkling the extra 1/2 cup flour on the dough a little at a time if it is too sticky.
Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
Cover with a kitchen towel and let rise in a warm place for 1 hour.
Preheat oven to 375 degrees.
Bake 10 to 12 minutes. Brush with melted butter.