The sweet potato rolls are made using a simple yeasted recipe, only requiring 5 ingredients, 3 minutes of kneading, and a couple of (mostly hands off) hours. They are so fast (by bread standards) and so easy to make, making them the perfect recipe for your busy life! With minimal effort you can have beautiful, warm, mouth-watering rolls to serve with dinner, and, quite possibly, steal the entire show.
Patience :). Letting the yeast do its job of rising adds more moisture to the dough and keeps the resulting baked rolls soft.
If omitting oil/butter, you will need a few tbsp less flour. Keep the dough soft and slightly sticky. It will also stick more while shaping into rolls. Use flour to work. Brush rolls with aquafaba or cornstarch slurry(2 tsp cornstarch mixed in 3 tbsp water), instead of oil before baking.
These rolls dont need much kneading! Just bring it all together and knead lightly until somewhat smooth slightly sticky dough state.
These rolls will work with all all purpose flour, a mix of all purpose and whole grain flours, and all whole grain flours as well. You might need a few tbsp less or more flour depending on the flours used. See video for dough consistency and add just enough to make a soft somewhat dough, not dry or stiff.
If using some whole grain flours in the mix, add less flour and keep the dough soft. Rolls will also take longer to rise, so allow them to rise and get all that air in. See my whole-grain dinner rolls for tips for baking 100%whole grain.
Use stoneware, glass or cast iron for baking rolls. Baking sheet causes the bottoms to cook faster making the rolls harder at the bottom.
Store covered once cool. Bread will continue to lose moisture, so 1. brush with oil. 2. cover lightly will a towel when not serving.