Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup sweet potato puree
  • 4 tbsp unsalted butter, softened
  • 1 large egg
  • 4 cups bread flour
  • 1 tsp fine sea salt
  • 2 tbsp melted butter
  • 1 pinch flaky sea salt

Instructions:

  1. Combine warm milk (110°F/43°C), sugar, and active dry yeast in the bowl of a mixer. Whisk gently and let sit for 5–10 minutes until a thick, frothy foam forms on the surface.
  2. Add room-temperature sweet potato puree, softened butter, and beaten egg to the yeast mixture. Mix on low until combined.
  3. Gradually add bread flour and salt. Start the mixer on low speed and increase to medium, kneading for 5–7 minutes until the dough is smooth, elastic, and just barely pulling away from the sides of the bowl.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
  5. Punch the dough down to release air bubbles, turn it onto a floured surface, and divide into 20 equal pieces.
  6. Roll each piece into a tight sphere and place them on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
  7. Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until the tops reach a deep mahogany color.
  8. Brush the tops of the warm rolls with melted butter and sprinkle with a pinch of flaky sea salt if desired.