Pumpkin Sweet Potato Rolls#

Finished

Makes 24 rolls

Ingredients#

Dough#

  • 2 1/2 cups mashed sweet potato
  • 1 1/2 cups warm milk
  • 4 tsp active dry yeast (about 1 1/2 packets)
  • 5 tbsp brown sugar
  • 6 tbsp unsalted butter, melted
  • 2 eggs
  • 3 1/2 tsp salt
  • 7 cups all-purpose flour
  • 1/2 tsp turmeric

For Shaping + Finishing#

  • 24 pieces kitchen twine (~12 inches each)
  • Neutral oil (for coating twine)
  • Melted butter + fresh chopped garlic + black garlic + paprika
  • Chives

Directions#

Step 1 - Roast the Sweet Potatoes#

Bake at 400°F for 45-60 min until very soft. Scoop, mash, and cool slightly.

Step 2 - Activate the Yeast#

In a large bowl or stand mixer:

  • Warm milk + brown sugar
  • Sprinkle yeast on top
  • Wait 5-8 minutes until foamy

Step 3 - Make the Dough#

Add:

  • Mashed sweet potato
  • Melted butter
  • Beaten egg
  • Salt
  • Turmeric

Mix to combine.

Add flour gradually until a soft, slightly tacky dough forms. You made need to add a lot more flour if its too sticky.

Knead:

  • Mixer: 8-10 minutes
  • By hand: 10-12 minutes

Step 4 - First Rise#

Transfer to an oiled bowl, cover, and rise 60 - 90 minutes until doubled.

Step 5 - Shape the Pumpkins#

Divide dough into 24 equal balls.

Prepare the twine:

  • Lightly oil each string (important!)
  • Tie very loosely
  • Make 6 segments
  • Leave room for the dough to expand

Place seam-side down on a parchment-lined sheet.

Tied

Step 6 - Second Rise#

Rise ~30 minutes, just until puffy.

Step 7 - Bake#

Bake at 350°F for ~20 minutes, until lightly golden.

Remove twine immediately while warm.

Final

Step 8 - Decorate#

Brush with garlic butter and drop a pinch of chopped chives in the top center.