Savory Sweet Potato Dinner Rolls

Ingredients

• 1 medium (≈8 oz) Sweet potato (peeled and cut into 1‑inch cubes)
• 2 tablespoons, chopped Fresh rosemary (leaves only, roughly chopped)
• 3.5 cups All‑purpose flour (divided: 0.5 cup for udon, 3 cups for dough)
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Instant yeast (or active‑dry yeast, fresh)
• 1.5 teaspoons Kosher salt
• 3 pieces Large eggs (2 in dough, 1 for egg wash)
• 11 tablespoons Unsalted butter (room temperature; 2 tbsp for rosemary butter, 6 tbsp into dough, 1 tbsp to grease pan, 2 tbsp for glaze)
• 0.5 cup Sour cream (room temperature)
• ≈0.5 cup Reserved sweet‑potato cooking water (hot, used for udon technique)

Instructions

1. Prep sweet potato

   Peel the sweet potato and cut into roughly 1‑inch cubes so they cook evenly.

   Time: PT5M

2. Cook sweet potato

   Place the cubes in a small saucepan, add just enough water to barely cover (≈¼‑inch). Bring to a boil, then simmer over medium‑high for 15‑20 minutes, testing with a fork until the pieces fall apart easily.

   Time: PT20M

3. Reserve cooking water

   Using a slotted spoon, lift the potatoes out, leaving the hot water in the saucepan. Set potatoes aside to cool slightly; keep the water on the stove to stay hot.

   Time: PT2M

4. Make udon mixture

   Measure ½ cup (≈60 g) all‑purpose flour into a mixing bowl. Pour ½ cup of the hot reserved water over the flour and stir with a spatula until a stiff, pasty dough forms. Let stand 2 minutes.

   Time: PT2M

5. Cook rosemary butter

   In the same saucepan (still warm), melt 2 tbsp butter over medium‑high heat. Add the chopped rosemary and sauté 2 minutes, or until the butter turns a light golden brown and the rosemary is fragrant. Remove from heat.

   Time: PT2M

6. Combine dough ingredients – initial mix

   To the udon bowl add the cooled sweet‑potato pieces, the rosemary‑butter mixture, ½ cup sour cream, 2 eggs, 2 tbsp sugar, 3 cups flour, 1.5 tsp yeast, and 1.5 tsp kosher salt. Using the stand mixer on low, mix until ingredients are roughly combined (≈2 minutes).

   Time: PT2M

7. Develop gluten

   Increase mixer speed to medium and knead for about 5 minutes, adding extra flour a tablespoon at a time (up to ~4 tbsp) until the dough pulls away cleanly from the bowl sides.

   Time: PT5M

8. Incorporate butter

   With the mixer on low, add the remaining 6 tbsp butter in small pieces, one at a time. Continue mixing for another 5 minutes until the dough is smooth, glossy, and non‑sticky.

   Time: PT5M

9. First rise

   Shape the dough into a smooth ball, place it back in the bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature until it has increased about 50 % in volume (≈1 hour).

   Time: PT1H

10. Cold fermentation

    After the initial rise, transfer the bowl to the refrigerator and let the dough rest cold for 8‑18 hours (12 hours recommended) to develop flavor and improve texture.

    Time: PT12H

11. Shape rolls

    Remove dough from the fridge, let sit 15 minutes at room temperature. Punch down, flatten into a square, and divide into 16 equal pieces (≈1.5 oz each). Shape each piece by pinching the edges together, seam side down, then cup and roll on the work surface into a tight, smooth dome.

    Time: PT15M

12. Prepare pan and second rise

    Generously butter the bottom and sides of a 13×9‑inch oven‑safe skillet with 1 tbsp softened butter. Arrange the 16 shaped rolls evenly, cover with a kitchen towel, and let rise at room temperature until nearly doubled (≈1 hour).

    Time: PT1H

13. Preheat oven

    While the rolls are proofing, preheat the oven to 350°F (177°C).

    Time: PT0M

    Temperature: 350°F

14. Egg wash and bake

    Beat the remaining egg and brush the tops of the risen rolls. Bake in the preheated oven for 20‑25 minutes, or until the tops are deep golden brown and the rolls sound hollow when tapped.

    Time: PT25M

    Temperature: 350°F

15. Finish with butter glaze

    Remove the skillet from the oven, melt the last 2 tbsp butter and brush it over the hot rolls for a glossy finish. Transfer rolls to a wire rack and let cool 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

224

Protein

1.3 g

Carbohydrates

21.5 g

Fat

11.3 g

Fiber

0.9 g

Ingredient Substitutions

• Instead of Sweet potato: regular potato
• Instead of Fresh rosemary: sage, thyme
• Instead of All‑purpose flour: bread flour
• Instead of Granulated sugar: honey, maple syrup (reduce liquid)
• Instead of Instant yeast: active‑dry yeast
• Instead of Kosher salt: table salt (use 1 tsp)
• Instead of Large eggs: egg replacer (for veg)
• Instead of Unsalted butter: margarine
• Instead of Sour cream: Greek yogurt

Equipment Needed

• Stand mixer with hook attachment
• Small saucepan
• Slotted spoon
• Mixing bowl (large)
• Spatula (silicone)
• Kitchen towel or clean cloth
• Pastry brush
• 13×9‑inch (or similar) oven‑safe skillet/sauté pan
• Oven
• Measuring cups and spoons
• Bench scraper (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Cook sweet potato until fully tender
• Make udon mixture with hot water and flour
• Add butter only after gluten has developed
• Shape each roll tightly to create a pull‑apart crumb
• Bake until deep golden brown and brush with butter glaze

Chef Tips from the Video

• The Japanese “udon” technique (hot water over flour) is the secret to the ultra‑soft crumb
• Use unsalted butter so you can control the final salt level
• If you prefer a sweeter roll, increase sugar to 3 tbsp
• For extra herb flavor, add a pinch of dried sage with the rosemary
• Brush the rolls with butter right after baking for a glossy, fragrant finish

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently in the oven.

Freezer: Freeze individually wrapped rolls for up to 2 months; thaw overnight in the fridge and reheat.

Room temperature: Best eaten the day of baking; can sit uncovered for up to 1 day.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise for up to 18 hours
• Unbaked shaped rolls can be frozen on a parchment sheet, then transferred to a freezer bag; bake from frozen adding 5‑7 minutes to bake time