Sweet Potato Rolls

By Crick

Ingredients

• For the Honey Butter Glaze:
• 1 cup unsweetened almond milk
• 1/3 cup plus 1 tsp. raw honey divided
• 2-1/4 teaspoons active dry yeast (1 packet)
• 1 cup sweet potato puree from 2 large sweet potatoes
• 2 eggs
• 1/4 cup coconut oil melted and cooled
• 2 tsp sea salt
• 3 cups whole wheat pastry flour plus more as needed
• 2 cups spelt flour
• 3 tbsp butter
• 1 1/2 tbsp raw honey
• Coarse sea salt for sprinkling

Details

Servings 5
Preparation time 80mins
Cooking time 110mins
Adapted from asweetpeachef.com

Preparation

Step 1

1. Heat a cup of unsweetened almond milk in a sauce pan until heated
through, but not too hot to touch. Remove from the heat, and stir in
1 teaspoon of raw honey until dissolved, then gently stir in active
dry yeast. Set the yeast mixture aside to proof for 5-10 minutes. It
should become bubbly and foamy. If it doesn’t, go grab yourself some
new yeast.
2. In the bowl of a food processor, add sweet potato puree, 1/4
cup raw honey, eggs, coconut oil, and sea salt.
Process until combined.
3. Add in flour combination of whole wheat pastry flour and spelt flour
in 3-4 batches, pulsing to distribute the flour.
4. Slowly pour in the proofed yeast mixture and continue to process
until everything is well-incorporated.
5. The dough should be sticky, but hold together.
6. Lightly flour a clean, flat surface and lay the dough out onto it.
7. Sprinkle a little more flour on top of the dough, and knead until
the dough forms a smooth, uniform ball, about 2 minutes.
8. If the dough is too sticky to work with, you can add more flour, a
tablespoon at a time, until you can handle it without it overly
sticking to everything.
9. Place the dough ball in a large bowl which has been lightly
greased with melted coconut oil, cover with plastic wrap, and set in
a warm place to rise until doubled in size, about 1 hour.
10. Once the dough has risen, lightly flour a flat surface again and
roll the dough out into an even level.
11. Divide the dough into halves until you have 16 equally-sized pieces.
12. One piece of dough at a time, pinch all of the edges together to
form a seam and roll the dough into a ball.
13. Place each ball, seam-side down, into a baking dish with a little
space between the rolls for them to rise.
14. Cover again with plastic wrap, and let the dough rise, another
hour, or until doubled in size.
15. When the rolls are ready, preheat your oven to 350 degrees F.
16. Place the rolls into the oven and bake until golden brown, about 25-
30 minutes.
17. As the rolls are baking, you can prepare a honey butter glaze to
brush over the top of the rolls.
18. In a small mixing bowl, combine melted butter and 1 1/2 tablespoons
honey.
20. Remove the rolls from the oven and brush the glaze onto the rolls
and then sprinkle with course sea salt.