Buttermilk Sweet Potato Dinner Rolls Recipe

In the bowl of an electric mixer, whisk together warm water, yeast and ½ teaspoon of granulated sugar.

Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, butter, egg, ¼ cup of sugar, salt and sweet potato puree.

Mix in 1 cup of all-purpose flour. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl).

Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter a 13×9-inch baking dish, set aside. Punch dough down and divide into 20 pieces (each should be about ¼ cup).

Roll pieces into balls and place in greased baking dish (typically 5 rows of 4, and rolls will touch vertically).

Let rise until double, about 30 minutes. Preheat oven to 400 degrees F.

Bake rolls 17 to 20 minutes until golden.

Remove from oven and brush with melted butter.