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Sweet potato clover rolls go great with any fall meal. They are light and fluffy and slightly sweetened with sweet potatoes and a little brown sugar. The addition of sweet potato puree to these rolls keeps them moist and gives them a beautiful orange hue.
A little orange zest gives sweet potato clover rolls a light citrus flavor.
These are yeast rolls and require a little time and effort, but they are not difficult to make.
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Tips for making sweet potato clover rolls
- Make sure the milk is not too hot when you add it to the yeast or it will kill it. (105 to 115 degrees Fahrenheit is good. Use a thermometer to check)
- I use sweet potato puree without anything added. I bake the sweet potato in a 400 degree oven until smooth. Let it cool for a few minutes. The skin will peel off easily. Then mash the pulp very well with a fork.
- Let the dough rise in a warm place. On top of the dryer while it works it works fine. Or if you have one of those portable electric heaters, it won't take long to heat a small room, like the laundry room, with the door closed.
So soft and cushioned, these Sweet Potato Clover Leaf Rolls will be a welcome addition to your Thanksgiving bread basket.
Sweet potato clover leaf rolls
Preparation time: 1 hour 20 minutes
Cook time: 10 minutes.
Total time: 1 hour 30 minutes
Author: Christin Mahrlig
Sweet potato clover rolls go great with any fall meal. They are light and fluffy and slightly sweetened with sweet potatoes and a little brown sugar.
- 2 (1/4 ounces) sachets active dry yeast
- 1 cup of warm milk (100 to 110 degrees)
- 1 tablespoon of granulated sugar
- 4 to 4 1/2 cups all-purpose flour, divided
- 3/4 cup mashed sweet potato, about 1 medium
- 1/3 cup very compact brown sugar
- 1/3 cup salted butter, softened
- 2 teaspoons grated orange zest
- 1 1/4 teaspoons of salt
- 1 large egg, lightly beaten
- 2 tablespoons melted butter
Mix the yeast, milk and sugar in the bowl of an electric mixer. Let stand 5 minutes.
Add 2 cups of flour and with dough hook, beat on LOW speed until combined.
Add the sweet potato puree, brown sugar, butter, orange zest, salt, and egg. Whisk on medium-low speed, stopping to scrape down the sides of the bowl, until well mixed.
With mixer on LOW, gradually add 2 more cups of flour. The mixture should form a dough and separate from the sides of the bowl.
Place the dough in a large greased bowl, rotating it to cover the top. Cover with plastic wrap and place it in a warm place to rise until it doubles in size, about 1 1/2 to 2 hours.
Knock the dough down and place it on a lightly floured surface. Knead 8 to 10 times, sprinkling the additional 1/2 cup flour over the dough, little by little, if it is too sticky.
Roll dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
Cover with a kitchen towel and let it grow in a warm place for 1 hour.
Preheat oven to 375 degrees.
Bake 10 to 12 minutes. Brush with melted butter.
Southern Living adapted recipe
More Recipes for Rolls
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