How To Make Buttermilk Sweet Potato Dinner Rolls
Nothing beats the aroma of freshly baked bread! This dinner rolls recipe makes for a fluffy interior and a subtle sweetness coming from the sweet potatoes.
Serves:
Ingredients
- ¼cupwaterwarm (about 110 degrees F)
- 1tbspyeast
- ½tspgranulated sugar
- 1cupbuttermilkwarm (about 110 degrees F)
- ¼cupbuttersoftened
- 1eggat room temperature
- ¼cupgranulated sugar
- 1¼tspsalt
- ¾cupsweet potato puree
- 5cupsall-purpose flour
- 1tbspbuttermelted
Instructions
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In the bowl of an electric mixer, whisk together warm water, yeast and ½ teaspoon of granulated sugar.
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Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, butter, egg, ¼ cup of sugar, salt and sweet potato puree.
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Mix in 1 cup of all-purpose 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).
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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.
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Butter a 13×9-inch baking dish, set aside. Punch dough down and divide into 20 pieces (each should be about ¼ cup).
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Roll pieces into balls and place in greased baking dish (typically 5 rows of 4, and rolls will touch vertically).
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Let rise until double, about 30 minutes. Preheat oven to 400 degrees F.
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Bake rolls 17 to 20 minutes until golden.
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Remove from oven and brush with melted butter.
Nutrition
- Calories: 163.48kcal
- Fat: 3.54g
- Saturated Fat: 2.01g
- Trans Fat: 0.12g
- Monounsaturated Fat: 0.91g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 28.31g
- Fiber: 1.15g
- Sugar: 3.49g
- Protein: 4.25g
- Cholesterol: 16.12mg
- Sodium: 140.35mg
- Calcium: 22.81mg
- Potassium: 78.37mg
- Iron: 1.54mg
- Vitamin A: 64.78µg
- Vitamin C: 0.24mg
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