Fluffy Sweet Potato Parker House Rolls
These Parker House Rolls are a sweet take on a Boston classic using sweet potatoes which add a lovely sweet flavour and soft texture. Toss all the ingredients into a stand mixer and let it do all the work!
Ingredients
- 3 1/3 to 3 1/2 cups all purpose flour about 500g total
- 1 1/3 cup mashed sweet potato, cooled (skin removed) 220g after removing skin
- 1 cup 3.25% milk, warm 225g
- 1 egg large
- 1 tsp salt
- 2 Tbsp sugar 28g
- 2 tsp instant yeast 6g
- 1/4 cup salted butter 62g
Garnish
- salted butter for brushing the inside and top of rolls
- flaky sea salt for sprinkling over top of the baked rolls
- 1 egg + 1Tbsp water for egg wash
Instructions
- To a stand mixer add 3 cups of the flour, the milk, salt, egg, sweet potato and yeast. Do not add the butter just yet
- Mix on slow until the dough starts to come together, then on speed 2. The dough will be quite sticky at this point.
- Add in the butter, and mix on speed 2 to combine. I used my hands a bit to help the butter mix in (turn off the mixer when you're helping it out, of course)
- At this point, the dough will still be sticky. I prefer adding the remaining flour and kneading by hand on a clean surface. You may also slowly add the flour to the stand mixer, and mix on speed 1 or 2 until the dough starts to come together and no longer sticks to the edges of the bowl. Using the stand mixer method here, in my opinion, can be tricky and may result in adding more flour than needed to achieve a soft and smooth dough.
- If kneading by hand: sprinkle some flour onto a clean flat surface. Place the dough down, sprinkle with more flour over top.
- Using the ball of your hand, press down and away from you gently. The dough at this point will be quite sticky. Try to push away gently and fold back towards you. Rotate the dough ball and repeat until the dough starts to come together. Sprinkle and add flour as needed during this process.
- This process will take about five to ten minutes. My suggestion is to be patient and trust the process. Kneading by hand, stretching and folding, adds to the beautiful texture of these rolls :)
- I ended up using 3 1/2 cups total of flour. As you knead, add the flour in one tablespoon at a time so not to add too much. Please refer to my instagram reel for a visual of what the dough will look like once it's done.
- Place the bowl back into your greased stand mixer bowl. Cover and set aside to double in size for about one hour.
- Once the dough has doubled in size, punch it down and place it onto a lightly floured surface.
- Preheat your oven to 350F, let it preheat for at least half an hour.
- Roll the dough into a large rectangle, about 3/4 of an inch thick.
- Cut the dough into 16 smaller rectangles and brush each one with salted butter.
- Fold each smaller rectangle in half, and place into a greased 9x13 dish. Let this rest for 15 minutes.
- Gently brush with the egg wash mixture.
- Bake the rolls for 25 to 30 minutes, depending on your oven, or until lightly golden brown
- Brush the soft rolls with melted butter (I prefer salted), and a light sprinkle of flaky sea salt.
- Best served warm, enjoy!
Notes
- These rolls can be made the day before. Simply reheat in the oven for a few minutes on 350F, or even in the microwave for a few seconds.
- Every oven is different, please be mindful of the bake time and start watching the rolls at 20 minutes for a lightly golden top.
- If you prefer a more traditional crusty top, skip the egg wash before baking.
- Please be patient with bringing the dough together. Making dough, for me, is a therapeutic experience and can really vary depending on your location. You may need more or less flour, I strongly recommend referring to the video on Instagram for insight on what the dough will look like when it's ready to rise.