Tomorrow is Thanksgiving and it’s going to be a delicious feast. I’ll be smoking my turkey as always, since that’s my go-to way that has never failed. I’ll have sweet potato casserole as well. I’ll cook up some Brussels sprouts with bacon and some garlic spinach. I’ll be making gravy to go along with the turkey, not like it’s needed! And of course, I’ll also make fresh pumpkin pie. However, there will be a new face to the party this year, sweet potato rolls.
Sweet potatoes are one of my favorite starches. Well, the only starches I eat are bread, sweet potatoes, and quinoa (except for the occasional sushi rice). But still, it’s one of the select few that I eat. They’re so versatile. They can be mashed, roasted, fried, grated, and even made into beer. I recently made a pumpkin beer, and was thinking of doing a sweet potato ale as well.
In these rolls, the sweet potato is added for it’s subtly sweet character. Other than that, they’re basic rolls.
Sweet Potato Rolls
Adapted from The Fresh Loaf
makes 12 to 18 rolls
1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3 cups all-purpose flour
1 cup bread flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Bake the sweet potato for about 60 minutes (or until soft all the way through) at 375 F. Remove the oven and let cool.
Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 1 cup bread flour and 1 cup all-purpose flour, salt, yeast, and spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes (or in mixer for a few minutes).
Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into how many rolls you want and shape into rolls, and then again allow to rise until they have roughly doubled in size, another hour or so.
*shaping for rolls is easy. using your hand as the mold, surround the dough with the dome of your palm bordered by your thumb and pinky. Gently press down and make a circle, rubbing the dough in a circle and down into the counter. Once shaped, don’t overdo it*
Bake at 375 F for about 20 to 25 minutes until they are beginning to turn brown.
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