Brown-Buttered Sweet Potato Buttermilk Rolls

Directions

1. 1In a large bowl or the bowl of a stand mixer fixed with the whisk attachment, whisk together sweet potato, buttermilk, egg, butter, sugar and yeast until thoroughly combined.
2. 2Replace whisk attachment with paddle attachment and stir in one cup flour with the salt. Gradually add more flour, about a cup at a time, until mixture turns into a soft dough.
3. 3If using a stand mixer, switch to the dough hook and knead on medium speed for 5-6 minutes, adding more flour as necessary until dough pulls away from the sides and is slightly sticky but not tacky; and if kneading by hand, place dough on floured countertop and begin to knead, 8-10 minutes, adding more flour as necessary until dough is smooth, elastic and slightly sticky. Note: You might not use all the flour, and that’s OK.
4. 4Shape dough into a round ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 hour.
5. 5Punch down risen dough and cut in half with a knife or pizza cutter. Cut into quarters, then into 8 pieces, then into 16. Roll each piece into a ball, pulling the skin taut on the top so its smooth and round. Place rolls on a parchment paper-lined baking sheet or baking stone about 1 inch apart. Let rolls rise, uncovered, 15-20 minutes.
6. 6Preheat oven to 375 degrees F.
7. 7Meanwhile, brown your butter: Place 2 tbsp unsalted butter in a small saucepan over medium-low heat. Let butter melt, stirring occasionally, until it turns a golden brown. Remove from heat and pour into a small bowl.
8. 8Gently press down on the tops of the rolls to flatten them slightly. Using a pastry brush, brush the tops of the rolls with the browned butter. Bake rolls for 20 to 25 minutes until puffed and lightly brown. Cool completely on a cooling rack before serving.
9. 9To freeze, cover rolls, connected and in tact or split into two parts, with plastic wrap, then with heavy-duty aluminum foil. They should keep well for up to 8 weeks.