1 1/2teaspoonscoarse kosher saltplus more for topping the rolls
3 1/2cupsunbleached all-purpose flour
In the bowl of a stand mixer fitted with the dough hook, combine milk, yeast, butter, 1 egg, honey, and sweet potato.
Add salt and flour and pulse, then combine on medium low speed until a soft dough forms.
Form the dough into a ball and transfer to an oiled bowl. Cover and let rise in a warm place for 45-60 minutes until doubled in size.
Coat a 9x13 baking pan with olive oil or cooking spray.
Punch the dough down and divide into 15 even pieces. Form each piece of dough into a round ball (see the post above or notes below for tips on this). Arrange the dough balls in the prepared baking pan. In a small bowl, whisk together 1 beaten egg with a splash of cold water to create an egg wash. Brush the egg wash onto the top of the rolls, then sprinkle with kosher salt.
Cover and let rise in a warm place for 30 minutes. Preheat the oven to 375ºF.
Uncover the rolls and bake 15-20 minutes until just beginning to brown. Serve warm with cinnamon honey butter.
Tips for making sweet potato rolls
To prepare sweet potato puree, you can cook them in the instant pot by placing them on a rack, adding 1 cup of water, and cooking on high pressure for 15 minutes, then doing a natural release of the pressure. You could also poke your sweet potato with a fork, wrap in aluminum foil, and bake at 400ºF in the oven for 60 minutes. Remove the skin and run through a food processor until smooth.
Make sure your milk isn’t too hot. I like to use a food thermometer to test the temperature, but you could also stick your finger in it and make sure it feels warm, not hot. The stovetop is the safest place to heat milk, but you could also microwave it in short increments.
To shape your dinner rolls, pinch the bottom of each dough section together before rolling between your hands. Follow this tutorial for perfectly round dinner rolls.