Sweet Potato Rolls

First, we need to proof the yeast to make sure it’s active. To do this, heat unsweetened almond milk in a sauce pan until heated through, but not too hot to touch. Remove from the heat, stir in 1 teaspoon of raw honey until dissolved, then gently stir in a packet of active dry yeast. Set yeast mixture aside to proof for 5–10 minutes. It should become bubbly and foamy. If it doesn’t, go grab some new yeast.

In the bowl of a food processor, add sweet potato puree, ¼ cup raw honey, eggs, melted and cooled coconut oil, and sea salt. Process until combined.

Add flour combination of whole wheat pastry flour and spelt flour in 3 to 4 batches, pulsing to distribute the flour. Slowly pour in the proofed yeast mixture and continue to process until everything is well-incorporated. The dough should be sticky, but hold together.

Lightly flour a clean, flat surface and lay the dough out onto it. Sprinkle a little more flour on top of the dough, and knead until dough forms a smooth, uniform ball, about 2 minutes. If the dough is too sticky to work with, you can add more flour, a tablespoon at a time, until you can handle it without it overly sticking to everything.

Transfer the dough ball to the a large bowl which has been lightly greased with melted coconut oil, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 hour.

Once the dough has risen, lightly flour a flat surface again and roll the dough out into an even level. Divide the dough into halves until you have 16 equally-sized pieces.

One piece of dough at a time, pinch all of the edges together to form a seam and roll the dough into a ball. Place each ball, seam-side down, into a baking dish with a little space between the rolls for them to rise. If you want to make these rolls into hamburger buns, push down and flatten into a bun shape and set apart to rise instead. Cover again with plastic wrap, and let the dough rise, another hour, or until doubled in size.

When the rolls are ready to bake, preheat oven to 350ºF. Place rolls into the oven and bake until golden brown, about 25–30 minutes.

As the rolls are baking, you can prepare a honey butter glaze to brush over the top of the rolls. In a small mixing bowl, combine melted unsalted organic grass-fed butter and raw honey. If you’d rather, you could prepare this glaze with coconut oil instead.

Remove the rolls from the oven and brush the glaze onto the rolls and then sprinkle with coarse sea salt.