Soft, pillowy, and ever-so-slightly sweet, these sweet potato rolls make a great side dish or burger bun.
- 2 ¾ cups (333 grams) all-purpose flour, divided
- 2 cups (236g) white whole-wheat flour
- ¼ cup (50 grams) granulated sugar
- 1 ½ teaspoons (10g) Morton kosher salt
- 1 (0.25-ounce) package (7 grams) Platinum Yeast
- ½ cup (120 grams) water
- ½ cup (120 grams) whole milk
- ¼ cup (57 grams) unsalted butter, cubed
- ½ cup (123 grams) prepared mashed sweet potatoes (roasted, peeled, and prepared mashed), room temperature *see notes
- 2 large eggs (100 grams), room temperature and divided
- 2 tablespoons za’atar seasoning
- Flaky sea salt
- High quality butter, for serving
In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) all-purpose flour, sugar, salt, and yeast at low speed until combined.
In a medium saucepan, combine ½ cup (120 grams) water, milk, and butter; cook over medium-low heat until butter is melted and an instant-read thermometer registers 120–130°F (49–54°C).
Add warm milk mixture to flour mixture; beat at low speed for 1 minute, stopping to scrape sides of bowl. Add mashed potatoes and 1 egg (50 grams); beat at low speed until well combined, about 1 minute. With mixer on low speed, gradually add whole-wheat flour and and 1 cup all-purpose flour, beating just until a shaggy dough forms.
Switch to the dough hook attachment. Beat at low speed until a soft, elastic, and slightly tacky dough forms, 12–15 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky (*see note). Turn out dough onto a lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40–50 minutes.
Punch down dough; cover and let stand for 5–10 minutes. Turn out dough onto a clean surface; divide into 12 portions (about 86 grams each). (Keep portions covered as you work.) On a clean work surface, shape each portion into a smooth ball. Using your hands, pat each ball into a 3-inch disk. Place 6 dough disks, evenly spaced, on each prepared sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and tops are rounded, 25–30 minutes.
In a small bowl, whisk remaining 1 egg (50 grams). Working with one batch at a time, brush tops and sides of dough with egg wash. Sprinkle dough rounds with za’atar and additional flaky sea salt (or kosher salt).
Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 13–15 minutes, rotating pan halfway through baking. Serve warm or at room temperature. Best served same day.
The dough will not pass the windowpane test due to the whole-wheat flour. However, it should attempt to pass the windowpane test. By this I mean it should be able to stretch into a thin layer without breaking immediately. If it tears right away, without stretching into a thin layer at any point, knead the dough for 1 minute, then test again.
Mashed Sweet Potatoes: to prepare the mashed potatoes, follow the baking instructions in this recipe. You can skip the pureeing in the food processor, just use your hands or a potato masher to mash the roasted potatoes.
Kosher salt: if you're using Diamond Crystal kosher salt, increase the salt to 1 tablespoon.
- Serving Size: per roll
- Calories: 245
- Sugar: 5g
- Sodium: 334mg
- Fat: 5.5g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2.5g
- Protein: 7g
- Cholesterol: 38mg
Keywords: sweet potato rolls, potato rolls