Ingredients

The following ingredients have 24 Servings
  • 1 tablespoon dry yeast
  • 1 cup 2% or whole milk (warmed to 100 to 110 degrees F.)
  • 3/4 cup sweet potatoes (mashed*)
  • 1 tablespoon butter (melted)
  • 2 & 1/4 teaspoons kosher salt (**)
  • 2 large egg yolks
  • 4 & 1/2 cups bread flour (plus more)
  • Cooking spray
  • 3 tablespoons butter (melted)
  • sea salt (for sprinkling)

Instruction

  • In a large bowl or stand mixer combine yeast with 1 cup warm milk. (The milk should be just warm to the touch, not hot.)
  • Let the yeast proof (let it sit for a couple minutes until you see bubbles. This is just to make sure you didn't kill your yeast. Better to find out now than in 2 hours when your bread won't rise.)
  • Add sweet potatoes, 1 tablespoon butter, salt, and stir to combine. Add the 2 egg yolks and beat well until they are incorporated.
  • Add the flour 1 cup at a time, kneading with the dough hook or by hand in between each addition. The dough should clean the sides of the bowl but should still be tacky to the touch.
  • Grease a large bowl with plenty of cooking spray. Form the dough into a ball and place it in the bowl, then turn it so that all sides are greased.
  • Cover with a tea towel and let rise in a warm place for at least an hour, until the dough has doubled in size. When you push your finger into the dough, it should not immediately bounce back at you.
  • Punch down the dough and cover again to rest for 5 minutes while you prep your workspace.
  • Line 2 large baking sheets with parchment paper or silpats. Turn the dough onto the baking sheets and divide into 24 pieces.
  • Use your hands to roll each piece into a 9-inch snake. Tie the dough into a knot, then pinch the 2 ends together behind the top of the roll. (see photos)
  • Place the roll on the baking sheet and continue with the remaining dough. There should be 12 rolls to a pan. Cover each pan with a tea towel.
  • Let rise in a warm place for at least 30 minutes, or until they have doubled in size. Remove the towel and spray each roll with cooking spray.
  • Meanwhile, preheat your oven to 400 degrees F. Bake for 12-14 minutes or until the bottoms are brown and the tops are golden. If you want to bake both pans at the same time, rotate them halfway through.
  • Brush each roll with butter once you have removed them from the oven. Sprinkle with sea salt if you want, it tastes amazing! Let cool completely on wire racks.
  • To reheat rolls, place on a pan in a 300 degree F oven for about 5 minutes. These rolls freeze beautifully if you have any leftovers.