Single-Rise Sweet Potato Dinner Rolls
Sweet potato keeps these whole grain dinner rolls moist and adds golden color. Even better, they’re ready in 90 minutes, and that includes an hour of rising time.
Mashed sweet potato adds sweetness, moisture, and a golden-orange hue to these whole grain dinner rolls. Just before baking the risen rolls, you can brush them with plant milk and sprinkle lightly with poppy seeds.
Tip: For 1 cup mashed sweet potato, peel one 12-oz. sweet potato and cut into 3/4-inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove potato; mash with a potato masher
INGREDIENTS
- 3 to 3½ cups white whole wheat flour, divided
- 2 packages quick-rising yeast
- 1 teaspoon sea salt
- 1 cup mashed sweet potato (*See headnote)
- ½ cup unsweetened applesauce
- ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
- 2 tablespoons pure cane sugar
INSTRUCTIONS
- In a large bowl stir together 2 cups of the flour, the yeast, and salt.
- In a medium saucepan heat and stir sweet potato, applesauce, milk, and sugar until warm (120°F to 130°F). Add sweet potato mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining 1 to 1½ cups flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes). Cover and let rest 10 minutes.
- Line a large baking sheet with parchment paper. Divide dough into 16 portions. Roll each portion into a ball and place 1 inch apart on the prepared baking sheet. If desired make ¼-inch-deep decorative cuts across tops of rolls. Cover and let rise in a warm place until nearly double in size (45 minutes).
- Preheat oven to 400°F. Bake rolls 20 to 25 minutes or until golden. Cool slightly; serve warm.
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