Plump, pillowy and perfect for your holiday meal: Sweet Potato Dinner Rolls with Maple Butter

Who doesnt consider it a treat to sit down to a meal where fresh bread is served? Now imagine serving your friends or family sweet potato infused, plump and pillowy dinner rolls. Serve them with a simple but special maple butter for a side thats especially perfect for Thanksgiving, your holiday dinner, or any special meal of the season.

Sweet Potato Dinner Rolls with Maple Butter

Ingredients

• 2 sweet potatoes, peeled and cut into chunks
• 3 large eggs, room temperature
• cup salted butter, softened
• 1 tbsp salt
• 2 tbsp sugar
• 1 package quick rise instant yeast
• 1 cup milk, warm
• 5 cups all-purpose flour, plus more for dusting surfaces
• Rosemary
• Maldon salt

Maple Butter:

• cup butter, softened
• cup maple syrup
• Maldon salt

Preparation

Place the sweet potatoes into a saucepan and cover with cold water. Bring everything to a boil and cook for 8-10 minutes or until soft. Drain well and transfer the cooked sweet potatoes to a food processor and puree. Set aside and allow to cool completely.

Fit your stand mixer with the flat beater attachment. To the bowl, add the sweet potato puree, 2 of the eggs, the softened butter, salt and sugar. Beat on low for 1 minute until thoroughly combined. Add the packet of yeast and warm milk and continue to mix on low for another minute or two until combined. Turn off the stand mixer and change the attachment to your dough hook. Add the flour and mix on low until the dough comes together you may need to use a spatula to scrape down the sides of the bowl. Once a ragged dough is formed, turn the speed up to medium and knead the dough for 4-5 minutes until it looks smooth and uniform.

Turn the dough out onto a lightly floured surface and knead it by hand a few times. Form the dough into a ball and place it into a large, buttered bowl. Cover and set aside in a room-temperature environment for 1 hour and allow it to rise.

Meanwhile, make the maple butter. Combine the softened butter with the maple syrup. Transfer it to a small dish and top with a pinch of Maldon salt. Set aside until the buns are ready.

Punch down the dough and again, turn it out onto a lightly floured surface. Portion the dough into 30 pieces and roll them between your hands to form the size and shape of a golf ball. Butter two 9-inch springform pans and arrange 15 dough balls into each pan so they are all slightly touching. Set the pans aside and allow them to rise for another 30 minutes.

Preheat the oven to 375F degrees. Whisk the remaining egg and use a pastry brush to paint the tops of the buns with the egg wash. Sprinkle the buns with rosemary and Maldon salt. Transfer the pans to the oven and bake for 15-17 minutes, until golden on the top. Remove from oven and allow to cool for 3-5 minutes before pulling apart and serving with maple butter on the side.