Ingredients
Scale
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm buttermilk (about 110 to 115 degrees F)
- 3 to 4 cups all-purpose flour
- 1/2 cup mashed cooked sweet potato
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled, plus 2 tablespoons for brown butter
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 egg
Instructions
- In large bowl or bowl of stand mixer, dissolve yeast in buttermilk. Let sit 5 minutes.
- Add 3 cups flour, sweet potato, butter, sugar, salt and egg. Stir just until dough forms.
- On lightly floured surface, knead dough by hand 10 minutes, adding just enough remaining flour until smooth, soft and elastic dough forms; OR, knead dough with dough hook in stand mixer on medium speed 5 minutes, adding just enough remaining flour until smooth, soft and elastic dough forms.
- Shape dough into ball; place in lightly greased bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in warm place 1 hour until doubled.
- Meanwhile, heat oven to 375 degrees F. Lightly grease 13-by-9-inch pan with cooking spray or butter.
- Punch down risen dough. Divide dough into 12 pieces. Shape each piece into ball. Space rolls evenly apart in prepared pan. Cover pan with plastic wrap and let rolls rise 20 minutes.
- Meanwhile, in small saucepan over medium heat, melt remaining 2 tablespoons butter. Continue to stir over heat until butter foams, then begins to turn brown. Once golden brown, remove from heat.
- Brush tops of rolls with butter. Bake 20 to 25 minutes until rolls are golden and baked through. Brush tops with any remaining melted brown butter, if desired.