It is something delightful biting into a tender, fluffy, fresh dinner roll just out of the oven. Their scent is so inviting and comforting, and the taste is undeniable! It’s crazy that something so simple can taste so delicious. This recipe is my new favorite roll recipe!
So, once again I had some food left over, in this case sweet potatos, and I hate wasting so I had to think of something to create with them. Yesterday I made sweet potato cupcakes and those were delish, but this time around I wasn’t wanting to make another sweet from sweet potatoes. These rolls are amazingly tender and perfectly moist. There is no overwhelming sweet potato flavor in these, just a hint of sweetness. They are wonderful for a holiday feast, fancy dinner, or they also make for amazing turkey sandwiches. These can even turn into a dessert with a fair spread of whipped brown sugar cinnamon butter (I love them this way =).
I also love how simple these rolls are to make! None of that rolling out in this recipe.
Follow Cooking Classy
Buttermilk Sweet Potato Dinner Rolls
- 1/4 cup warm water (110 degrees)
- 1 Tbsp yeast
- 1/2 tsp granulated sugar
- 1 cup buttermilk , warmed to 110 degrees
- 1/4 cup butter , softened
- 1 egg , at room temperature
- 1/4 cup granulated sugar
- 1 1/4 tsp salt
- 3/4 cup sweet potato puree (I use fresh but canned works too)
- 4 1/2 - 5 cups all-purpose flour
- 1 Tbsp butter , melted
- In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar. Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree. Mix in 1 cup flour. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl). Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
- Butter a 13" x 9" baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each). Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically). Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls 17 - 20 minutes until golden. Remove from oven and brush with melted butter.