Sweet Potatoes Rolls

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Using orange sweet potatoes this time

Using orange sweet potatoes this time

Yield: 20 rolls or shape as desired

Ingredients:
1/4 cup warm milk (110 degrees)
1 Tbsp yeast
1/2 tsp granulated sugar
1 cup buttermilk, warmed to 110 degrees – make your own by adding 1 tbsp of vinegar or lemon juice and top up with milk to make 1 cup
1/4 cup (56g) butter, softened
1 egg, at room temperature
1/4 cup (50g) granulated sugar – or according to your preference
1 1/4 tsp salt
3/4 cup mashed purple sweet potato – Roast the potato, peel and mash
4  cups (450g) bread flour + more if dough is still too sticky, depending on your potato puree
1 Tbsp butter, melted

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Really love the colour and softness of these rolls!

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Directions:
In the bowl of an electric mixer,  mix all ingredients except butter to form a rough dough.
Add butter and continue to knead until dough is smooth and pulls away from sides of bowl.The bottom may stick to the bottom but that’s alright.
Gather into a ball and place in a lightly floured bowl and allow to rise in a warm place until doubled in size; about an hour.
Punch dough down and divide the dough to fit your pan. Roll pieces into balls and place in greased baking dish (I do 3 rows of 3) and remaining dough divided into 3 large buns.
Let rise until double, about 30 minutes.
Preheat oven to 200C degrees. Bake rolls 17 – 20 minutes until golden.
Remove from oven and brush with melted butter.

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Cottony soft!

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I used the recipe below to bake this batch

I used the recipe below to bake this batch

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Another variation from Bake With Paws
Ingredients:

400g bread flour
250g Japanese sweet potato, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 1/2 tsp instant active yeast
160ml fresh milk
60g butter
1 egg white and 1 Tbsp water
Sesame seeds

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