Description
Sweet Potato Brown Butter Sage Rolls - Soft and fluffy rolls made with sweet potato, fried sage and brown butter!
Ingredients
- 2/3 cup (151 g) Whole Milk, warm
- 2 1/4 Tsp (7 g or 1 packet) Yeast
- 2 Tbsp White Sugar
- 1/2 Cup (118 g) Sweet Potato Puree
- 8 Tbsp (113 g or 1 stick) Unsalted butter, browned and divided
- 1 Large Egg, lightly beaten
- 3 cups (360 grams) Bread Flour
- 1 Tsp Salt
- 12 to 15 Large Sage Leaves, fried (or 1 tsp of dried sage)
Instructions
- Brown your butter and fry your sage leaves - In a light colored saucepan, melt your butter on medium heat. Add your sage leaves and fry until crispy, about 1 to 2 minutes on each side. Once crispy, remove from the pan and continue browning your butter. Swirl the pan constantly and once it reaches a golden amber color, remove from the heat and immediately pour into a glass bowl. Allow to cool at room temperature.
- Make sweet potato puree - Meanwhile, clean, peel and dice your sweet potato and boil until fork tender. Drain well and finely mash your sweet potato with a pastry cutter, fork or potato masher.
- Make your dough - In the bowl of your standmixer, add your warm milk, sugar and yeast. Allow to bloom for 5 to 7 minutes.
- Add 5 tablespoons of your brown butter (make sure to mix well to get all the brown bits that have settled at the bottom of the bowl, reserve the remaining for later), sweet potato puree, egg, salt, bread flour and chopped sage leaves to the yeast mixture.
- Using the hook attachment, mix the dough on medium for 8 minutes. If the dough is still too wet, add 1 tbsp of flour at a time, but refrain from adding too much. The dough should pull away from the sides of the bowl, but it's okay if it sticks a bit to the bottom of the bowl.
- Oil your hands and remove the dough from the bowl and shape into a ball. Oil the same bowl and place the dough back into the bowl. Cover with cling wrap and allow to rise in for 1 hour or until it doubles in size. It's okay if it takes a bit longer during the colder months.
- Gently punch the dough down to release the gas and with a bench scraper or sharp knife, cut into 12 equal pieces. I like to use a kitchen scale to weigh the dough balls, about 65 grams each.
- Place the rolls into a lightly buttered 9 x 13 inch (23 x 33 cm) pan, cover with a tea towel and proof for about 30 minutes.
- About 15 minutes in, preheat the oven to 375ºF (190ºC) and bake for 16 to 20 minutes. Brush with reserved brown butter and flaky sea salt. Serve immediately and enjoy!
Notes
- These rolls are best eaten the same day. However, you can store leftovers in an airtight container for up to 3 days at room temperature or a week in the fridge.
- Prep Time: 2 Hrs
- Cook Time: 16 to 18 Mins