Prep 30 mins
Cook 25 mins
These rolls are faintly sweet from the sweet potato puree. Adapted from a recipe in Lyniece North Talmadge's _The Sweet Potato Cookbook_, as published by Caroline Russock at http://bit.ly/gmwLFe
- 1 sweet potato, cubed
- 1⁄2 cup nonfat dry milk
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons unsalted butter, at room temperature in 1/2 inch pieces
- 1⁄2 teaspoon kosher salt
- 2 cups bread flour
- 1 teaspoon active dry yeast, instant or bread machine
- 2 tablespoons milk, for brushing tops of rolls
- Place cubed sweet potato in a small saucepan and cover with water by 1". Bring to a boil, reduce to a simmer and cook 15-20 minutes, until sweet potato is tender. Drain, reserving 1/4 cup of cooking water. Puree sweet potato.
- Combine 1/2 c sweet potato puree, dry milk, brown sugar, butter and salt in bowl of stand mixer with paddle attachment. Mix until combined. Add flour and yeast and mix on low until incorporated. Switch to dough hook and knead on medium-high speed 5-7 minutes until smooth, elastic and not sticky. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled in volume, 90-120 minutes.
- Spray 9 moles of a standard muffin tin with non-stick spray. Divide dough into 9 equal pieces. Divide each piece into 3, and roll each into a small ball. Drop 3 balls into each hole of the muffin tin. Cover with plastic wrap and let rise until doubled in volume, 30-40 minutes.
- Preheat oven to 375°F Brush tops of balls with milk. Bake 20-25 minutes until lightly browned and hollow-sounding when tapped. Serve warm (may be reheated to serve if made ahead).