Sweet Potato Sandwich Rolls
Sweet potato rolls, suitable for burgers and sandwiches, can be formed into knots by hand or shaped with a roll stamp.
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Instructions
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Peel, cut, and boil sweet potato chunks until tender, then drain, mash, and cool 3/4 cup.
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In a large bowl, combine 2 1/2 cups flour, yeast, sugar, and salt.
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Whisk milk, one whole egg, softened butter, and the cooled sweet potato in a separate bowl.
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Add the sweet potato mixture to the dry ingredients and mix until moistened.
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Using a dough hook, knead for 8 minutes, incorporating more of the remaining 1/2 cup flour as needed, until the dough is somewhat sticky.
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Form the dough into a ball, place it in a buttered bowl, turn to coat, cover, and let rise in a draft-free place for 1 hour, or until doubled.
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Line two baking sheets with parchment paper.
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Transfer the dough to a floured board, divide into 9 equal portions, and shape each into a ball.
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Roll each dough ball into a 12-inch rope.
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Form an overhand knot with each rope, looping the ends once or twice around the center, then place on a prepared baking sheet.
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Cover the shaped rolls loosely and let rise for 30 minutes.
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Preheat the oven to 375°F.
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Whisk an egg white with water for an egg wash.
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Brush the rolls with the egg wash and sprinkle with desired seeds.
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Bake for 16 to 18 minutes, or until golden brown.