Let me show you how I make sweet potato rolls. 🍠🥔🍞 This has been a popular recipe. We LOVE them... think of a softer, taller, more flavorful dinner roll. Recipe is below and the full version with extra notes and make-ahead instructions is linked in my bio! SWEET POTATO ROLLS (yield 20) -1 medium sweet potato, about 250–290g, peeled and chopped (to yield 1 cup mashed) -3/4 cup (180ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons instant or active dry yeast -1/3 cup (113g) honey, divided -2 large eggs, room temperature -5 Tablespoons (71g) unsalted butter, softened -1 and 3/4 teaspoons salt -5 and 1/2 cups (715g) bread flour (spooned & leveled), plus more as needed -optional: 2 Tablespoons (28g) melted butter and flaky sea salt, for finishing -optional: homemade cinnamon butter (another video I posted a couple months ago, or find the recipe on my website) 1. Place chopped sweet potato in a medium saucepan and add enough water to cover. Bring to a boil over high heat, then reduce the heat to medium-high and boil until the sweet potato is very soft and tender, about 10–12 minutes. Drain off the water, then mash. Measure 1 cup (230g) of mashed sweet potato to use, and set aside to slightly cool. (Do not use more than 1 cup in your dough. Discard or eat any leftover.) 2. Whisk the warm milk, yeast, and 2 Tablespoons of honey together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. I don't recommend using a hand mixer. 3. Add the remaining honey, eggs, butter, mashed sweet potato, salt, and 1 cup (125 to 130g) flour to the yeast mixture. With a dough hook or paddle attachment, mix/beat on low speed for 1 minute. Stop and scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Don't be nervous if you're adding a lot more flour; there are a lot of variables such as moisture in the sweet potato, humidity, weather, etc. 4. Keep the dough in the mixer fitted with a dough hook and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. After kneading, the dough should feel soft and smooth. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. 5. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover and allow the dough to rise in a relatively warm environment for 1–2 hours or until doubled in size. 6. Grease a 9x13-inch baking pan. 7. Punch dough down to release the air. Divide into 20 equal pieces, about 65–75g each (doesn’t need to be exact!). Shape each piece into a smooth ball. Arrange in the pan. 8. Cover rolls and allow to rise until puffy, about 30 to 45 minutes. 9. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.) 10. Bake for 25 minutes or until golden brown on top (internal temperature taken with an instant-read thermometer should be 190°F), rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Brush rolls with melted butter and sprinkle with sea salt, and allow rolls to cool for 15 minutes before serving. We've learned that the longer they cool, the better their flavor. 11. Cover leftover rolls tightly and store at room temperature for up to 3 days, or in the refrigerator for up to 1 week. - @sallysbaking