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Try SavoraSweet Potato Yeast Rolls with Sorghum Butter
These vibrant orange rolls are soft, pillowy, and full of comforting flavor. The sweet potato adds a subtle sweetness and beautiful color, while the sorghum butter takes them over the top with a touch of Kentucky tradition.

Ingredients
- Sweet Potato1 medium
- Active Dry Yeast2 1/4 teaspoons
- Warm Water1/4 cup
- All-Purpose Flour3 1/2 cups
- Granulated Sugar1/4 cup
- Salt1 teaspoon
- Unsalted Butter1/4 cup
- Milk1/2 cup
- Sorghum Syrup1/4 cup
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Learn MoreMethod
Bake the sweet potato at 400°F (200°C) until soft, about 45-60 minutes. Let cool, then mash until smooth.
In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy.
In a large bowl, whisk together the flour, sugar, and salt.
Melt the butter and milk together in a saucepan or microwave. Let cool slightly.
Add the mashed sweet potato, yeast mixture, and butter-milk mixture to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
Roll each piece into a ball and place in a greased 9x13 inch baking dish.
Cover and let rise for another 30-45 minutes, or until puffy.
Preheat oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown.
While the rolls are baking, prepare the sorghum butter: In a small bowl, whisk together the softened butter and sorghum syrup until smooth and creamy.
Brush the warm rolls with sorghum butter and serve immediately.
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