Sweet Potato Rolls

Makes 9 rolls

       nonstick cooking spray
1     small (about 6 ounces) sweet potato or yam
½    teaspoon olive oil
¼    cup whole warm milk (105ºF to 110ºF)
½    teaspoon granulated sugar
1½  teaspoons active dry yeast
1     tablespoon unsalted butter, room temperature
1     large egg, room temperature
2     cups unbleached, all-purpose flour, plus more as needed
1½ teaspoons kosher salt
       egg wash (1 egg and 1 tablespoon water whisked together)
       pepitas (hulled pumpkin seeds) for sprinkling
       ground nutmeg, for sprinkling

Nutritional information per roll:
Calories 134 (15% from fat) • carb. 13g • pro. 4g • fat 2g • sat. fat 1g chol. 25g • sod. 402mg • calc. 17mg • fiber 1g

1. Coat a 9-inch round baking pan evenly with nonstick cooking spray.
Reserve.
2. Pierce the sweet potato all over using the tines of a fork. Rub with
the olive oil. Place directly on the rack in position 2. Select Roast
at 400°F for 40 minutes.
3. The sweet potato should be completely soft. Remove and allow
to cool. Once cool to the touch, remove flesh, discarding the peel,
and measure to be sure that you have about ½ cup (less is fine,
but you do not want to have any more or the dough will be too sticky.
Save any extra for another use).
4. Once the sweet potato has baked and is cooling, combine the warm
milk with the sugar and yeast in a liquid measuring cup. Stir to
dissolve and allow to stand until foamy.
5. Put the ½ cup sweet potato, butter and egg into the work bowl of
a food processor fitted with the metal chopping blade. Process until
smooth, stopping to scrape down as needed. Next add the flour
and salt; pulse to combine until mixture is evenly shaggy. Then, while
pulsing once again, slowly add the milk/sugar mixture through the
feed tube. Once all has been added, process for 30 seconds.
If dough seems too sticky, sprinkle an additional tablespoon of flour
on the top of the dough, and then put another tablespoon of flour on
a clean work surface and knead the dough on it a couple of times
by hand.
6. Transfer to a clean mixing bowl and cover with plastic wrap. Place in
the oven in rack position 1. Select Proof at 90°F for 45 minutes
7. Place dough on a lightly floured surface and gently fold over to
“punch” down. Divide into 9 equal pieces, about 2 ounces each.
Using floured hands, roll into smooth rounds and transfer to the
prepared round baking pan and cover with plastic wrap. Return to
the oven and select Proof once more at 90°F for 45 minutes.
8. Remove from oven and lightly brush the rolls with the egg wash and
sprinkle with a few pepitas and a pinch of nutmeg. Select Convection
Bake at 375°F for 25 minutes.
9. Once oven is preheated, add prepared rolls to the oven to bake.
10. When ready, remove rolls from oven and serve immediately.