Time is running out on my favorite holiday, and I still haven’t even made my Thanksgiving menu yet. Normally I make Turkey Meatloaf for our very small gathering, but we have actual relatives now, and I’m feeling the pressure to make a traditional turkey. Or at least a roast turkey breast. My sister-in-law is hosting Christmas this year. Maybe I can convince her to let me make a roast turkey for that instead?
I’ve also had a special request for sweet potatoes with marshmallows, and luckily, Nigella has an awesome recipe that’s not as syrupy sweet as the one my grandma used to make. I was also thinking of making a sweet potato dessert this year instead of pumpkin. Regardless, time is running out, and even though I’m not serving Thanksgiving dinner until Saturday, I still need to figure it out. What would you do?
I’m obviously obsessed with sweet potatoes right now, which is why I’m sharing these Sweet Potato Rolls with you in case you’re still looking for an extra special bread recipe for your Thanksgiving table. To me, homemade bread is what make a meal extra special and turns it from just dinner into a feast.
These rolls are easy to make. I’m a horrible bread baker, and I managed them with ease. Use your stand mixer to help you if you have one. And while nothing is ever quite as phenomenal as bread fresh out of the oven, you can definitely make these the day before and then warm them before serving. Thanksgiving is enough work as it is. make as much in advance as you can.
Serve some Sweet Potato Rolls this Thanksgiving and make your feast just a bit more special. It’s gonna be awesome.
- 6 ounces peeled sweet potato, chopped
- 2-1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons honey
- 1/2 teaspoon olive oil
- 1/4 cup warm water
- 1/2 cup buttermilk
- 2 tablespoons butter, melted
- 2 teaspoons salt
- 3 cups all purpose flour, plus some for surface
- 1 egg, lightly beaten
- Place your sweet potato chunks in a pan and cover them with cold water. Boil for about 20 minutes or until fork tender. Drank and return sweet potato chunks to a bowl or your pan. Mash until smooth and set aside.
- In the bowl of an electric mixer, combine yeast, warm water, olive oil, and 1 tablespoon honey. If you pour your olive oil into your tablespoon measure first, and swirl it around, the honey will come out easier after it's been measured.
- Give this all a quick stir and allow it to sit for 15 minutes to get foamy.
- To your foamy yeast mixture, add your mashed sweet potatoes, remaining tablespoon of honey, buttermilk, melted butter, and salt. With your mixer on low, combine all of these ingredients.
- With your mixer still running, start adding in the flour a half cup at a time and mix until combined.
- Once all your flour is incorporated, turn off your mixer and switch out your paddle attachment for your dough hook. Use that to knead your dough for two to three minutes. It will still be quite sticky, but that's okay.
- Transfer your dough to a lightly greased bowl. Cover it with plastic wrap or a clean tea towel and set it aside in a warm place for two hours to rise.
- Turn your dough out onto a lightly floured surface and knead it until smooth. Roll it out into a fat log and cut off approximately two ounce pieces, rolling them into a ball. Place your rolls into a greased 9x13 baking pan.
- Allow your dough to rise in a warm place for another 30-45 minutes.
- Preheat your oven to 375F.
- Use a pastry brush to brush the top of each roll with your beaten egg.
- Bake for 20-25 minuetes or until lightly golden on top. Serve warm with butter and honey or store in an airtight container and reheat before serving.