The hidden star of every Thanksgiving dinner? The dinner rolls of course! They can be enjoyed slathered in butter or eaten alongside the endless turkey & gravy. These Brown Butter Sweet Potato Rolls might just be the Thanksgiving recipe that has been missing from your table.
After all, when a recipe starts with the French technique of browning the butter (in French this is known as “beurre noisette'”), you know it is going to be good.
This step is made by heating the butter on the stovetop until it gives off a nutty aroma & the milk solids begin to caramelize. It is very important to carefully watch the butter as it browns because it can go from caramelized to burnt in a matter of seconds!
This recipe include brown butter in both the bread dough and as a generous brushing on top. As for the addition of the sweet potato, it yields a beautiful autumn coloured dough & a hint of sweetness to compliment the savoury turkey.
Lastly, this recipe does not require a long rise time, meaning it can simply be made the morning of Thanksgiving. Just make sure your yeast is fresh & activates in the warm milk before adding the remaining ingredients.
Wishing everyone a happy thanksgiving! Cheers to the start of my favourite season! xo
Brown Butter Sweet Potato Rolls
Ingredients:
- 6 tablespoons unsalted butter, room temperature
- 2 1/4 teaspoons dry active yeast
- 1 cup whole milk, warm to touch
- 2/3 cup sweet potato puree
- 1/3 cup light brown sugar, lightly packed
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- Egg wash, to finish
- Flaked salt, to finish
Directions:
- To a small saucepan over medium-low heat melt better. Stirring occasionally, bring butter to a gentle simmer & continue cooking until golden brown. You will smell a nutty aroma when the butter is ready, but be careful not to burn it as it can happen quickly. Set aside to cool slightly.
- To the bowl of a stand mixer fitted with the dough hook attachment add yeast & milk. Let stand for 5 minutes to allow the yeast to activate.
- Add sweet potato, brown sugar, 3 tablespoons brown butter, flour, salt & nutmeg.
- Knead until dough is smooth & elastic, about 5 minutes. Shape into a ball, transfer to a lightly greased bowl, cover & let rise until doubled in size, about 1 hour.
- Equally divide dough into 12 pieces & shape each piece into a smooth ball. Transfer to a greased 10-inch round baking dish. Cover & let rise for another 30 minutes.
- Preheat oven to 375(f) degrees. Brush dough with egg wash & sprinkle with flaked salt.
- Bake for 18 to 22 minutes, until golden & cooked throughout.
- Brush the top with remaining brown butter as soon as they come out of the oven. Serve warm or at room temperature.
