Sweet Potato Rolls

• servings: 20 items

Ingredients

1 large sweet potato (about 8 oz.), scrubbed

½ cup (packed; 100 g) light brown sugar

¼ cup whole milk

1 ¼-oz. envelope instant yeast (about 2¼ tsp.)

3 large eggs, divided

½ cup (1 stick) unsalted butter, melted, plus more for pan and serving

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, plus more

3 cups (375 g) bread flour

Vegetable oil (for bowl)

Flaky sea salt (optional)

Directions

Cut 2–3 shallow slits along length of 1 large sweet potato (about 8 oz.), scrubbed. Place in a medium microwave-safe bowl; add ½ cup water. Cover tightly with plastic wrap and microwave until sweet potato is tender, about 15 minutes; drain. (Or, steam sweet potato in a steamer basket set over a pot of simmering water until tender, 20–22 minutes.) Let sit until cool enough to handle. Peel; smash flesh to a coarse purée.

Transfer 1 cup (packed; 235 g) purée to the bowl of a stand mixer. Add ½ cup (packed; 100 g) light brown sugar, ¼ cup whole milk, one ¼-oz. envelope instant yeast (about 2¼ tsp.), 2 large eggs, ½ cup (1 stick) unsalted butter, melted, and 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt; mix with a fork to combine. Add 3 cups (375 g) bread flour, fit mixer with dough hook, and beat on medium-low speed until a soft, smooth dough forms (it may stick to bottom of bowl but should mostly come away from sides), 12–15 minutes.

Turn dough out onto a surface (unfloured) and shape into a ball. Lightly coat mixer bowl with vegetable oil. Return dough to bowl, cover tightly with a plate or plastic wrap, and let sit in a warm, draft-free spot until nearly doubled in size, about 2 hours. (For optimal flavor, let dough rise at room temperature 30 minutes, then chill 12 hours to proof slowly.)

Transfer dough to a clean surface (no need to bring to room temperature if chilled; cold dough is easier to work with). Using a bench scraper or paring knife, cut dough into 20 portions (about 43 g each). Working one at a time, cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball (rolling into balls on an unfloured, ungreased surface creates friction and helps the shaping process). Brush a 13x9" baking pan with butter and arrange rolls in pan. Cover with plastic wrap; let sit in a warm, draft-free spot until nearly doubled in size and puffy, about 2 hours. Place a rack in middle of oven; preheat to 350°. Whisk remaining 1 large egg and a large pinch of kosher salt in a small bowl to blend. Gently brush tops of rolls with egg. Bake until deep golden brown on top and an instant-read thermometer inserted into the center of a roll registers 190°, 30–35 minutes.

Generously brush hot rolls with melted butter; sprinkle lightly with flaky sea salt if desired. Let cool at least 15 minutes before serving. Do Ahead: Sweet potato can be puréed 3 days ahead; transfer to an airtight container. Cover and chill. Rolls (without butter and sea salt) can be baked 1 day ahead; store airtight at room temperature. Reheat, loosely covered in foil, in a 325° oven until warmed through, about 10 minutes. Alternatively, freeze rolls up to 1 month ahead. Let cool; wrap pan tightly in plastic, then foil. Thaw, wrapped, in fridge 12 hours. Remove foil and plastic wrap, re-cover loosely with foil, and reheat in a 325° oven until warmed through, about 15 minutes. Generously brush rolls with butter and sprinkle lightly with sea salt if desired.