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+ servings

Sweet Potato Rolls

This golden orange yeasted sweet potato rolls have some sweetness and a hint of cinnamon and nutmeg.
Course Bread
Cuisine Southern
Servings 48
Calories 112kcal
Author Christin Mahrlig

Ingredients

  • 1 cup whole milk
  • 1 1/2 sticks unsalted butter (12 tablespoons)
  • 3/4 cup plus 1 teaspoon granulated sugar
  • 2 teaspoons sea salt
  • 1 tablespoon plus 1 teaspoon active dry yeast from two 1/4 ounce envelopes
  • 1/2 cup warm water, 105 to 115 degrees
  • 2 cups mashed sweet potato (1 large or 2 small sweet potatoes baked, peeled , and mashed)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 1/2 to 7 cups all-purpose flour
  • 3 tablespoons butter, melted

Instructions

  • Lightly grease a large bowl with vegetable oil. Set aside.
  • In a medium saucepan, heat the milk and butter over medium heat just until butter melts and milk is scalded, stirring occasionally.
  • Add the 3/4 cup sugar and the salt and stir until the sugar dissolves. Remove from heat and cool to lukewarm.
  • In a small bowl, combine yeast and remaining 1 teaspoon sugar. Stir in warm water and let sit for 5 minutes . Yeast should get frothy.
  • Add the yeast mixture to the milk/butter mixture, but make sure milk mixture has cooled to lukewarm first. Stir to combine.
  • Place sweet potato and eggs in a bowl of an electric mixer. Using a dough hook, beat until smooth and well-combined.
  • Add the milk-yeast mixture to potato mixture and beat to combine. Add cinnamon and nutmeg.
  • Slowly add about 6 1/2 cups of flour with the mixer on low speed. Stop occasionally to scrape down sides of bowl.
  • If dough is still extremely sticky, add the remaining 1/2 cup of flour 1 tablespoon at a time. This is a sticky dough so do not add too much flour. It will be much less sticky after rising.
  • Beat dough for 3 to 4 minutes.
  • Flour your hands well and use them to transfer the dough into the greased bowl that was set aside. Turn the dough to coat all sides with oil. Cover loosely with a cloth and let rise in a warm place for 2 hours or the refrigerator overnight. I loosely cover mine with plastic wrap and spray the plastic with cooking spray so that it does not stick to the dough as it rises. Dough should double in size.
  • Lightly grease two sheet pans.
  • If dough has been in the refrigerator, let it sit at room temperature for 20 minutes.
  • Preheat oven to 400 degrees
  • Punch the dough down and turn it out onto a lightly floured surface. Cut the dough in half. I reserve half of it to make cinnamon rolls. (Just stick it back in the refrigerator until ready to use.)
  • Roll the dough to 1/2-inch thickness. Using a 2 to 2 1/2-inch biscuit cutter, dip it in flour and then cut as many circles as you can. Do not twist the biscuit cutter as you cut.
  • Reroll excess dough to cut more.
  • Arrange roll on baking sheets. Brush tops with melted butter and fold the rolls in half, pressing gently so they stick.
  • Cover loosely with a clean cloth and let rise until doubled in bulk, about 30 to 40 minutes.
  • Uncover and bake for 12 to 14 minutes. They should be golden brown.

Notes

This makes a very large batch and you will need a large mixing bowl. Otherwise cut the recipe in half.
The dough will keep in the refrigerator for up to a week. It can also be used to make cinnamon rolls or Pigs in a Blanket.

Nutrition

Calories: 112kcal