Sweet Potato Biscuit Rolls with Honey Butter Glaze
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When life gives you leftover mashed sweet potatoes, take a page out of Renée Kohlman’s new cookbook, Vegetables: A Love Story, and make these light-as-a-feather sweet potato biscuit rolls. They’re delicate and yeasty, with a tender crumb and a delightful honey butter glaze.
“These are the love child of a crispy biscuit and a soft bun,” she writes. “They’re also a great way to use up any leftover sweet potato in the refrigerator, though I do declare once you’ve had a taste, you’ll intentionally be mashing the orange root vegetable on the regular.”
As Kohlman explains, these rolls are excellent any time of the year but particularly around the holidays. If you’re lucky enough to have leftovers, try tucking sliced turkey or ham inside for a tasty little sandwich.
Recipe by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman. Reprinted with permission of TouchWood Editions.
2 teaspoons active dry yeast
⅓ cup warm water (110°F to 120°F)
2½ cups all-purpose flour, plus more for dusting
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon paprika
½ cup cold unsalted butter, cubed
1 cup cold plain mashed sweet potato
Extra-virgin olive oil, for the bowl and pan
3 tablespoons unsalted butter, melted
1½ tablespoons honey
1. Prepare the biscuit rolls: In a small bowl, stir the yeast into the warm water. Let stand until bubbly, about 5 minutes. (If it doesn’t bubble, you’ll have to start again.)
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt and paprika. Cut in the cold butter (I just use my hands) until the mixture is crumbly, with pea-sized bits of butter showing. Stir in the yeast mixture and the sweet potato until the dough forms a ball.
3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. The dough will be quite soft and sticky, so you’ll need to keep the counter lightly floured as you knead. Lightly grease a large bowl with olive oil and place the dough inside, turning to coat the top. Cover with plastic wrap and let the dough rise in a warm, draft-free space until it has doubled in size, 1 to 2 hours.
4. Punch down the dough. On a lightly floured surface, pat the dough into a ¾-inch-thick circle. Using a 2½-inch round cutter, cut the dough into rounds, re-rolling the scraps once. You should get about 12 biscuit rolls. Place the biscuits into a lightly greased 9-inch by 13-inch baking dish, aiming for 3 rows of 4 biscuits. It’s fine if they’re snuggled up against each other. If you have more than 12 rolls, fit the extras into a smaller baking dish (the baking time stays the same). Cover with plastic wrap and let rise in the same warm place until doubled in size, 40 to 50 minutes. Preheat the oven to 400°F.
5. Bake the biscuit rolls for 15 minutes, then turn down the heat to 375°F. Bake until deeply golden brown, 10 to 12 minutes more.
6. Remove the pan from the oven and cool the rolls for 5 minutes.
7. Prepare the glaze: In a small bowl, combine the melted butter and honey. Brush the tops of the warm rolls with the glaze and sprinkle with flaky salt. Cool the rolls until barely warm before eating. These are best eaten the day they are made, but leftovers can be warmed the next day in the oven at 300°F with excellent results.