Sweet Potato Rolls

You know the drill. You get invited to your aunt's Thanksgiving dinner and she says "bring a side dish". Do you make a dessert that'll barely get touched after everyone has a slice of pie first? Do you compete with Aunt Joan's "famous" (we know, it shouldn't be famous) stuffing? Honestly, your best bet are these sweet potato rolls. Everything is better in cast iron and these rolls follow suit.

THE INGREDIENTS

• 3 - 4 cups all purpose flour
• 1 tbsp granulated sugar
• 1 packet instant yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup milk
• 2 tbsp unsalted butter
• 2 large eggs, divided
• 1 cup sweet potato puree*

Sweet Potato Puree

• 1 - 2 sweet potatoes
• 2 tbsp unsalted butter

Rosemary Butter

• 2 tbsp unsalted butter
• 2 tsp fresh rosemary, finely chopped
• Pinch of sea salt
• Cracked black pepper

THE STEPS

1. In a large mixing bowl, mix together 1 cup flour, sugar, instant yeast, salt, cinnamon, nutmeg, and ginger.
2. Make the sweet potato puree by baking your sweet potatoes, removing the skins, and mashing them with 2 tbsp of butter until smooth.
3. Add 1 egg, the sweet potato puree, and milk into the dry ingredients. Stir to combine.
4. Once combined, add in 2 cups of flour and mix until it forms a shaggy dough.
5. When it becomes too tough to handle with your mixing utensil, start to knead the dough inside the bowl using your hands. The dough will be sticky, but not thin.
6. Continue to knead until you reach a smooth dough. Press a clean and dry finger into the surface. If the dough is still sticky, add 1/4 cup of flour at a time until your finger no longer sticks and the dough slowly springs back.
7. Cover the bowl and let the dough rest for 30-45 minutes. You want the dough to be close to doubling in size.
8. Lightly dust your surface with flour and place the dough in the center. Press dough into a rough square and cut it into quarters. Then cut each quarter into quarters again, creating 16 pieces.
9. Shape each piece by pulling the surface of the roll under itself, creating a smooth and taught surface with the rest of the dough pinched together underneath. If the dough is too sticky, coat your fingers with flour as you work.
10. Place the rolls in greased Stargazer Cast Iron skillet. Cover the skillet and let the rolls rest for 30 minutes.
11. To bake, preheat the oven to 375F. Uncover the rolls and brush with an egg wash (1 egg beat with 2 tsp water). Bake for 20-25 minutes or until golden brown.
12. While the rolls bake, make the rosemary thyme butter by combining melted butter with chopped rosemary and chopped thyme.
13. When the rolls are warm from the oven, brush with the butter and top with a sprinkle of salt and pepper. Best served while warm!

Prep Time: 1 hr 25 min
Cook Time: 25 min
Serves: 6-8