Sweet Potato Rolls

Instructions

1. Cut 2–3 shallow slits along length of 1 large sweet potato (about 8 oz.), scrubbed. Place in a medium microwave-safe bowl; add ½ cup water. Cover tightly with plastic wrap and microwave until sweet potato is tender, about 15 minutes; drain. (Or, steam sweet potato in a steamer basket set over a pot of simmering water until tender, 20–22 minutes.) Let sit until cool enough to handle. Peel; smash flesh to a coarse purée.

2. Transfer 1 cup (packed; 235 g) purée to the bowl of a stand mixer. Add ½ cup (packed; 100 g) light brown sugar, ¼ cup whole milk, one ¼-oz. envelope instant yeast (about 2¼ tsp.), 2 large eggs, ½ cup (1 stick) unsalted butter, melted, and 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt; mix with a fork to combine. Add 3 cups (375 g) bread flour, fit mixer with dough hook, and beat on medium-low speed until a soft, smooth dough forms (it may stick to bottom of bowl but should mostly come away from sides), 12–15 minutes.