¾ cup (6 ounces) warm water 1 scant tablespoon (1 package) active-dry yeast 1 cup (9 ounces) mashed sweet potatoes (see note below) 1 cup (8.5 ounces) milk - whole or 2% preferably ¼ cup (2 ounces) unsalted butter - melted 2 Tablespoons brown sugar 2 teaspoons kosher salt 4 cups (20 ounces) all-purpose flour Notes: To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash. For extra richness, brush the tops with melted butter or egg yolk before baking. So good! These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes

Share: