NOVEMBER 2019 / SOUTHERNLIVING.COM
114
Sweet Potato Rolls with
Cane Syrup Glaze
ACTIVE 30 MIN. - TOTAL 3 HOURS, 10 MIN.
MAKES 15|
1 large sweet potato (about 12 oz.),
peeled and cut into 1/2-inch pieces
(about 2 1/2 cups)
2/3 cup whole milk
1/4 cup warm water (100°F to 110°F)
1 (1/4-oz.) pkg. active dry yeast
3 Tbsp. plus 1 tsp. granulated sugar,
divided
2 large eggs
6 Tbsp. butter, melted, divided
4 1/2 cups bread flour, plus more
for kneading
1 1/2 Tbsp. kosher salt
2 Tbsp. cane syrup
3/4 tsp. flaky sea salt
- Bring sweet potato and milk to a
boil in a small saucepan over medium-
high. Reduce heat to medium-low. Cook,
covered, stirring occasionally, until
potatoes are very soft, about 20 minutes.
Remove from heat. Using a potato masher
or fork, mash potatoes with milk until very
smooth. Transfer to a medium bowl to
cool completely, about 30 minutes.
- Stir together warm water, yeast,
and 1 teaspoon of the sugar in a small
bowl. Let stand until foamy, about
5 minutes.
3. Beat together sweet potato mixture,
yeast mixture, eggs, 4 tablespoons of the
melted butter, and remaining 3 tablespoons
sugar in the bowl of a stand mixer fitted
with a dough hook on low to combine. With
mixer running, gradually add bread flour
and kosher salt, beating on low until dough
is soft and smooth, about 4 minutes.
Transfer dough to a lightly floured surface.
Knead until smooth and elastic, about
5 minutes, adding up to 1/3 cup flour, as
needed, if dough is very sticky. Transfer
dough to a lightly greased large bowl,
and cover with plastic wrap. Let stand
at room temperature until doubled in size,
1 to 1 1/2 hours.
4. Preheat oven to 375°F. Turn dough out
onto a lightly floured surface, and divide
into 15 balls. Place balls in a lightly greased
13- x 9-inch baking pan. Cover with plastic
wrap, and let stand at room temperature
until almost doubled in size, 45 minutes
to 1 hour. Meanwhile, stir together cane
syrup and remaining 2 tablespoons melted
butter; set aside.
5. Uncover rolls, and bake in preheated
oven until light golden brown, 18 to 22
minutes. Brush hot rolls with cane syrup
butter; sprinkle with flaky sea salt. Serve
immediately, or transfer rolls to a wire rack
to cool completely, about 30 minutes. å
Roll Call
Warm, light, and fluffy, these extra-special buns
will be the talk of the buffet line
RECIPE BY Paige Grandjean PHOTOGRAPH BY Antonis Achilleos
PROP STYLING BY Kathleen Varner FOOD STYLING BY Emily Nabors Hall
BAKING TIP
Use a light hand
when flouring the
work surface. You
should be able to see
the surface through
the flour.
