Purple Sweet Potato Rolls with Rosemary
Recipe by Amy Palanjian
Servings
16rolls
Servings
16rolls
Ingredients
  • 1½ cup peeled and diced purple sweet potatoes (from 8 ounces before peeling)
  • ½cup whole milk
  • 4tablespoons cold unsalted butter, diced
  • 2¼ teaspoons active dry yeast
  • ¼cup warm water
  • 1tablespoon honey
  • 2cups all-purpose flour (plus up to ¼ cup more for kneading and rolling out)
  • ¾cup plus 2 tablespoons whole-wheat flour
  • 1 large egg, lightly beaten
  • 1teaspoon fine salt
  • 1teaspoon crushed dried rosemary
Instructions
  1. Preheat oven to 350°. Spray a piece of aluminum foil with cooking spray. Place diced potatoes into the middle of foil, bring up opposite long edges to seal, and then fold in both of the shorter edges on either side a few times to seal into a packet. Roast for 30 minutes. Remove from oven, open packet and test that potatoes are very soft. (Return to the oven and bake longer as needed.) Place soft potatoes into a food processor, and process until very smooth. (You can also use a potato ricer and mash until very smooth.)
  2. While potatoes are baking, make the dough. Warm the milk just to a low boil on the stove or in the microwave using a small glass measuring cup in 30-second increments. Stir in butter until it melts and the milk cools slightly. Remove to a glass bowl, and let cool to touch (or less than 100°F).
  3. In the bowl of a mixer, stir together yeast, water and honey. Let stand until yeast is puffy, about 5 minutes.
  4. After yeast puffs, slowly mix in flours. Then add puréed sweet potatoes, cooled milk, egg, salt and rosemary. Mix to combine ingredients, and then knead dough in mixer or turn out onto a lightly floured surface and knead by hand for 3–5 minutes. Add more flour as needed (up to ¼ cup more) to create a dough that’s soft and pliable and that bounces back slightly when pressed with a finger.
  5. Place dough in an oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 hour.
  6. Use a piece of parchment paper or grease a baking sheet, and set aside. Separate dough into 16 pieces, and roll into balls. (Roll on the surface to create a tight texture. Check the bottom to make sure it’s sealed.) Place each roll onto the prepared baking sheet, cover with a towel, and let rise an additional 30 minutes to 1 hour while oven preheats to 375°.
  7. Bake until just lightly browned, 15–20 minutes (or until a thermometer reaches 190°). Let cool slightly before serving.