I am not a trained chef or baker. I haven’t been to years of culinary school or presented with major awards (though I did win a cooking contest I entered for this panko crusted chicken with lemon cream sauce), but I still make some pretty awesome food and sometimes it turns out so good I feel like it must have been luck. In fact, I tested this one again and ate so very slowly just to think about the flavor and texture perfectly to assure it really was as awesome as I thought. And you know what? These homemade sweet potato rolls are more than awesome, they may be my new favorite.
We’ve always been HUGE roll snobs at our house. For a long time we would only eat potato rolls which even our readers and friends agree are the best ever, but after months of testing we finally fell in love with this homemade roll recipe that is soft and delicious. And that’s it! We would only make those two recipes. Which is a good thing because if you want to know the secret to bread or roll making, well secrets, it’s two things…
First, scalded milk. Always scald your milk. It allows for a fluffier rise and dough. And number two? Well that’s easy, practice makes perfect. And I don’t just mean looks. Practicing bread making only gets you better and better at making the stuff. But these rolls? You really don’t “knead” to do much at all. Ha! I’m so funny.
But really, I don’t knead them at all and they are so light and airy and the flavor is just fantastic. Plus they look beautiful which is always a crowd pleaser. K, now that I’ve rambled enough, pin this sucker and those other recipes which I’ll link to at the bottom and get baking. I expect lots of good comments about how much you love these!
And in case you want to learn a fool proof way to shape your rolls, just watch this video.
- ⅔ cup milk
- 3 tablespoons sugar
- 5 tablespoons butter, unsalted and diced
- 1 teaspoon dry active yeast
- 2¾ cup bread flour
- 1½ teaspoon kosher salt (or ¾ teaspoon sea salt)
- 1 teaspoon vital wheat gluten (keep away from the salt when dumping in)
- 1 cup sweet potato, baked and mashed (about 1 large sweet potato) with skins removed
- 1 large egg with ½ tablespoon egg white removed
- Butter for tops after baking
- In a glass measuring cup, microwave the milk for 90 seconds, but do not allow to boil. Remove from microwave and add the butter to the milk. Stir to combine and allow the butter to completely melt. Once it is warm but not hot, add the sugar and yeast and set aside.
- In the bowl of a standing mixer, add the flour, salt, vital wheat gluten on the opposite side of the bowl as the salt, and mix with a paddle attachment or stir by hand. Add the yeast mixture, sweet potato and egg. Mix again just until the dough comes together and then switch to the dough hook and mix for 90 seconds. Drape a light towel or saran wrap over the bowl and allow to rise for 1-2 hours.
- Sprinkle the counter lightly with flour and turn the very soft dough out. Sprinkle the top with a little more flour and roll out to about ¼" thick rectangle. Starting at the end closest to you, pinch the dough closed and tightly roll into a log. Cut about 2" pieces and using the palm of your hand, gently roll the dough into balls. Watch the video in the post for additional help. Place on a greased cookie sheet and cover with another towel or saran wrap. Allow to rise for 1-2 hours.
- Heat the oven to 350 degrees and bake for 18-20 minutes then quickly brush the tops with more butter and serve.