The hidden star of every Thanksgiving dinner? Sandwiches for dinner of course! They can be enjoyed slathered in butter or eaten alongside the endless turkey and gravy. These Brown Butter Sweet Potato Rolls it could be just the Thanksgiving recipe that was missing from your table.
After all, when a recipe starts with the French technique of browning butter (in French it’s called “beurre noisette’”), you know it’s going to be good.
This step is done by heating the butter on the stove until it gives off a nutty aroma and the milk solids begin to caramelize. It is very important to watch the browning of the butter carefully because it can go from caramelized to burnt in seconds!
This recipe includes brown butter both in the bread dough and as a generous brushing on top. As for adding the sweet potato, you get a beautiful mixture of fall colors and a hint of sweetness to complement the flavorful turkey.
Finally, this recipe doesn’t require a long rising time, meaning it can be made simply on Thanksgiving morning. Just make sure the yeast is fresh and activated in the warm milk before adding the remaining ingredients.
Wishing everyone a happy Thanksgiving! Greetings to the start of my favorite season! xo
Brown Butter Sweet Potato Rolls
Ingredients:
- 6 tablespoons unsalted butter, room temperature
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk, warm to the touch
- 2/3 cup mashed sweet potatoes
- 1/3 cup light brown sugar, lightly packed
- 5 cups all-purpose flour
- 2 teaspoons of salt
- 1/4 teaspoon freshly grated nutmeg
- Wash the eggs to finish
- Salt flakes to finish
Directions:
- In a saucepan over medium-low heat, melt better. Stirring occasionally, bring the butter to a low heat and continue cooking until golden brown. You will smell a nutty smell when the butter is ready, but be careful not to burn it as this can happen quickly. Set aside to cool slightly.
- Add the yeast and milk to the bowl of a stand mixer fitted with the dough hook. Leave to rest for 5 minutes to allow the yeast to activate.
- Add the sweet potato, brown sugar, 3 tablespoons brown butter, flour, salt, and nutmeg.
- Knead until the dough is smooth and elastic, about 5 minutes. Form a ball, transfer it to a lightly greased bowl, cover and let rise until doubled in volume, about 1 hour.
- Divide the dough equally into 12 pieces and shape each piece into a smooth ball. Transfer to a greased 10-inch round baking pan. Cover and let rise for another 30 minutes.
- Preheat oven to 375(f) degrees. Brush dough with egg wash and sprinkle with flaky salt.
- Bake for 18-22 minutes, until golden and cooked through.
- Brush the tops with the remaining brown butter as soon as they come out of the oven. Serve warm or at room temperature.
