Name: Sweet Potato Parker House Rolls
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 18 rolls
Ingredients: 1 large sweet potato (about 1 pound); 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast; 1/4 cup warm water (not over 110 degrees F); 1/4 cup granulated sugar; 3/4 cup whole milk, at room temperature; 1 large egg, at room temperature; 4 cups bread flour, plus more as needed; 1 teaspoon kosher salt; 6 tablespoons unsalted butter, at room temperature, plus more for the pan; 6 tablespoons unsalted butter, softened; 3 tablespoons maple sugar; 1/4 teaspoon kosher salt; Flaky sea salt

Directions

Make the dough: Pierce the sweet potato with a fork a few times. Microwave, flipping halfway through, until soft and fork-tender, 6 to 7 minutes; set aside until cool enough to handle, about 5 minutes. Peel the sweet potato, then mash the flesh in a medium bowl until smooth. Remove 1 cup mashed sweet potato for the dough and set aside until completely cooled, about 20 minutes; reserve any remaining sweet potato for another use.
Whisk the yeast, warm water and a pinch of the granulated sugar in the bowl of a stand mixer until the yeast is dissolved; set aside until foamy on top, about 5 minutes. Whisk in the milk, egg and cooled sweet potato until combined. Fit the stand mixer with the hook attachment, then add the bread flour, remaining granulated sugar and the kosher salt and knead on medium-low speed until the mixture is evenly combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, adding more flour as needed 1/4 cup at a time, about 8 minutes. Slowly stretch a small amount of dough with your fingers; if light passes through the dough without it tearing, the dough is ready. If not, continue to knead.
Knead in the butter on medium speed, 1 tablespoon at a time, until smooth and incorporated, 4 to 5 minutes. Cover the bowl with plastic wrap and set aside in a warm spot until the dough has doubled in size, about 1 hour. Lightly butter a 9-by-13-inch baking dish.
While the dough is rising, make the maple butter: Mix the butter, maple sugar and kosher salt in a medium bowl until smooth. Set aside in a warm spot.
Transfer the dough to a lightly floured surface. Firmly press to deflate, then roll out into a 12-inch square. Spread all but 3 tablespoons maple butter on the dough to the edges.
Cut the dough into three 4-inch-wide strips. Cut each strip crosswise into six 2-by-4-inch rectangles (you will have 18 pieces total). Fold each piece of dough in half, bringing the two short ends together. Arrange 3 rows of 6 rolls each in the prepared baking dish. Cover with plastic wrap and set aside in a warm spot until puffed and risen almost to the top of the dish, about 45 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F. Remove the plastic wrap from the baking dish and bake until the tops of the rolls are evenly golden brown, 25 to 27 minutes. Transfer to a rack. Microwave the remaining 3 tablespoons maple butter in a small bowl until melted, 20 to 30 seconds; brush on the hot rolls. Sprinkle with flaky sea salt and let rest at least 20 minutes before serving.

Cook’s Note

Make-Ahead Tip: You can bake these in advance and keep them at room temperature for up to 2 days. To reheat, cover with foil and bake at 350 degrees F until warm, about 8 minutes.