Sweet Potato Rolls

By cindyandmojo

Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.

Ingredients

• 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, cooled
• 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

Details

Adapted from asweetpeachef.com

Preparation

Step 1

Instructions
First, we need to proof the yeast to make sure it’s active. To do this 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 a packet of 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.
Now, in the bowl of a food processor, add sweet potato puree, 1/4 cup raw honey, eggs, melted and cooled coconut oil, and sea salt. Process until combined.
Add in flour combination of whole wheat pastry flour and spelt flour in 3-4 batches, pulsing to distribute the flour.
Slowly pour in the proofed yeast mixture and continue to process until everything is well-incorporated.
The dough should be sticky, but hold together.
Lightly flour a clean, flat surface and lay the dough out onto it.
Sprinkle a little more flour on top of the dough, and knead until the dough forms a smooth, uniform ball, about 2 minutes.
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.
Transfer the dough ball to the a large bowl which las 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.
Once the dough has risen, lightly flour a flat surface again and roll the dough out into an even level.
Divide the dough into halves until you have 16 equally-sized pieces.
One piece of dough at a time, pinch all of the edges together to form a seam and roll the dough into a ball.
Place each ball, seam-side down, into a baking dish with a little space between the rolls for them to rise.
If you're wanting to make these rolls into hamburger buns, push down and flatten into a bun shape and set apart to rise instead.
Cover again with plastic wrap, and let the dough rise, another hour, or until doubled in size.
When the rolls are ready to bake, preheat your oven to 350 degrees F.
Place the rolls into the oven and bake until golden brown, about 25-30 minutes.
As the rolls are baking, you can prepare a honey butter glaze to brush over the top of the rolls.
In a small mixing bowl, combine melted unsalted organic grass-fed butter and 1 1/2 tablespoons raw honey. If you’d rather, you could prepare this glaze with coconut oil instead.
Remove the rolls from the oven and brush the glaze onto the rolls and then sprinkle with course sea salt.