Sweet Potato Rolls 

Prep Time: 10 minutes | Cook Time: 20 minutes

servings

INGREDIENTS

  • 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

Instructions

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.

Notes

You can also use pureed pumpkin for this recipe.

This bread can be stored covered at room temperature for about 2 days.

Perfect Pairing

Love baking bread? Check out our Orange and Cranberry Monkey Bread.