Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 pkg active dry yeast
- 1/4 cup sugar, divided
- 1/2 cup warm water (about 110 degrees)
- 1/2 cup sweet potato puree
- 3 Tbsp butter, softened
- 1 tsp salt
- 2 eggs
- 3 1/2 cups all-purpose flour
For The Topping
- 1 egg
- poppy seeds
In a bowl whisk together the yeast, warm water, and 1 Tbsp sugar. Let sit until bubbly, about 6 minutes.
To the bowl add the rest of the sugar, sweet potato, butter, salt, eggs, and flour. Turn out to a floured counter and knead until dough is smooth, adding more flour if necessary, about 4-5 minutes. Place in a oiled bowl and cover with plastic wrap. Let rise until doubled, about an hour.
Once dough has doubled, punch it down and allow to rest 2 minutes. Divide into 12 balls and place in 2 cake pans. Let rise until doubled. Meanwhile preheat your oven to 375ºF.
Mix 1 Tbsp of water with the egg and brush over rolls. Sprinkle with poppy seeds. Bake rolls until browned, about 15-20 minutes. Serve.
You can also use pureed pumpkin for this recipe.
This bread can be stored covered at room temperature for about 2 days.
Love baking bread? Check out our Orange and Cranberry Monkey Bread.