December 17, 2008

Sweet Potato Rolls

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Sweet potatoes are a new favorite in my house. The past month we have had simply roasted, sprinkled with a little flaked sea salt and topped with créme fraîche, in challah, French fried, and recently in dinner rolls. We just love this root crop that makes everything taste milky sweet. The dinner rolls are super soft and delicious hot with butter or filled with cheese or meat spread. I baked another batch today for my daughter's office Christmas party and will make them again for Christmas and maybe another recipe with ube (purple yam) powder as well.

Sweet Potato Rolls
1 packet instant yeast
3 cups unbleached all-purpose flour
1 cup cooked and mashed sweet potatoes
1 egg, room temperature
½ cup buttermilk or whole milk
3 tablespoons sugar
1 teaspoon kosher salt
3 tablespoons butter
extra flour for dusting, optional
  • In a bowl of a stand mixer with the paddle attachment, mix 1 cup flour and yeast, add egg and mashed sweet potatoes and mix on low for 1 minute.
  • In a saucepan heat buttermilk, sugar, salt, and butter. Stir until butter is melted and temperature of mixture reaches 120°F. Pour milk mixture into the mashed sweet potato mixture. Mix on low speed for 1 minute. Stir in 1 cup of the flour and beat at medium speed for about 2 minutes. Add enough flour to make a soft dough. Remove paddle attachment and replace with dough hook. Knead on medium speed until smooth and elastic, about 8 minutes. Place dough in a lightly oiled bowl, brush top of dough with oil , cover tightly with plastic wrap and let rise until doubled, about 1 hour.
  • Remove dough from bowl and transfer onto a clean surface. Knead dough lightly to remove air bubbles. Cut into 18 pieces and shape into ovals or rounds. Place on silpat or lightly greased sheet pan 1 inch apart, cover with plastic wrap, and let rise until double in bulk, about 40 minutes.
  • Dust tops of rolls with flour, if desired. Bake rolls in a preheated 400°F oven for approximately 20 minutes.


I'm sending this over to Joelen's Culinary Adventures Tasty Tools Event for December, 2008: Baking Sheets


Anonymous said...

i looove potato breads this is awesome!

Anonymous said...

Wow! This is one of my to-do wish list, to bake bread! So, you can tell I'm really drooling over these sweet potato rolls. :)

What's Cookin Chicago said...

Thank you for submitting this to our Tasty Tools event this month! It's a great recipe to add to our upcoming round up! I love the use of sweet potatoes in bread - so creative!!

eatingclubvancouver_js said...

I have some sweet potatoes and I know I'm going to have some leftover mashed. This would be a good way to use those up. Thanks!

Unknown said...

they look gorgeous! i will try making them after sous chef's therapy is done :)

 gmirage said...

Nothing left? lol. Love how perfectly baked they look!

Anonymous said...

Nice color! I like how potato bread tend to be so soft.

Anonymous said...

I baked this cutie yesterday, It was awesome, taste good and soft, luv, luv luv it.. thanks

Anonymous said...

the kids love potator rolls, breads, buns..and i bet they will love your sweet potato version as well! happy holidays oggi!:)

SallyBR said...

Lovely rolls! I am jealous, today I tried to bake some sourdough rolls, but they turned out pathetic... I still haven't mastered my oven for this kind of bread

So I'll look at your rolls and drool instead!

Oggi said...

Sally, I hear you. Before I replaced my old oven, my breads came out either over or underdone.

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