Your breadbasket will be better than ever with these fluffy Sweet Potato Clover Leaf Rolls.
Sweet Potato Clover Leaf Rolls
Make 12
Ingredients
- 3¾ cups all-purpose flour, divided
- 1 (0.25-ounce) package instant yeast (2¼ teaspoons)
- 2 teaspoons kosher salt
- ¾ cup mashed baked peeled sweet potato (about 1 medium sweet potato)
- ½ cup whole milk
- ¼ cup unsalted butter
- ¼ cup honey
- 1 large egg, lightly beaten
- 1 teaspoon water
- 1 tablespoon flaked sea salt
- 2 tablespoons raw pumpkin seeds, roughly chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 3½ cups flour, yeast, and salt at low speed until combined.
- In a small saucepan, heat sweet potato, milk, butter, and honey over medium heat until butter is melted and an instant-read thermometer registers 120°. Add warm sweet potato mixture to flour mixture, and beat at low speed until combined, about 1 minute.
- Switch to the dough hook attachment, and beat at medium speed until a smooth, elastic dough forms, 12 to 13 minutes. Add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
- Lightly spray a 12-cup muffin pan with cooking spray.
- Punch down dough and turn out onto a lightly floured surface. Divide dough into 36 equal portions. Shape into smooth rounds, and place 3 balls in each well of the prepared muffin pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 35 to 45 minutes.
- Preheat oven to 350°.
- In a small bowl, whisk together egg and 1 teaspoon water. Brush tops of rolls with egg wash. Sprinkle with flaked sea salt and pumpkin seeds.
- Bake until golden brown, 25 to 30 minutes. Let cool in pan for 5 to 10 minutes. Serve warm.
