Sweet Potato Dinner Rolls

sweet potato rollsJust say no to low carb diets.  Why you may ask. Number one, they are often lacking in essential nutrients your body needs, especially if you are an athlete or heavy exerciser. Number two,  bread.  Need I say more? Fresh bread is amazing. Why would you ever want to go without it?  There is nothing better than fresh, piping hot bread, with a little melting butter cloud inside.

I made these rolls for Thanksgiving and they were a major hit.  You may think its weird to add sweet potatoes to rolls, but it actually helps keep the dough moist and light, without affecting the flavor. The sweet potatoes also give the rolls  a wonderful golden orange color.

Make sure the sweet potato puree is warm when adding it to the yeast and flour.
Make sure the sweet potato puree is warm when adding it to the yeast and flour.
sweet potato rolls
Knead that dough until it is nice and fluffy!

Have you ever made bread from scratch before? If not, now is the time to give it a try!  There are a few things to know first. You have to be patient for the bread to rise (I hate waiting) and you have to find a good warm spot for rising (otherwise the dough will not rise and you will be a sad sad baker).  If there are no warm spots in your kitchen try putting your bread in the clothes dryer after it has been running. It’s the perfect warm environment your bread needs to get it’s rise on. Just make sure everyone in your house knows the bread is in the dryer!

After the first rise place them in a 9 x 13" baking pan
After the first rise place them in a 9 x 13″ baking pan

sweet potato rolls

P1170264

This recipe is from Bright Eyed Baker. I tweaked it just a bit from the original.

Sweet Potato Dinner Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 cup milk
  • 4 Tbsp butter, cubed
  • 1½ cups mashed sweet potato
  • 4½ cups bread flour
  • 1 packet instant yeast
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 1 egg
  • melted butter for brushing on top
Instructions
  1. Scald the milk by warming in the microwave for 1½ - 2 minutes. Add the cubed butter and allow to melt and cool while prepping the mashed potatoes and mixing the dry ingredients.
  2. In a bowl whisk together the flour with the yeast, sugar, and salt.
  3. Combine the mashed potatoes with the butter/milk mixture and whisk together until smooth. Make sure the butter/milk is warm, you may need to reheat it again.
  4. Add the potato mixture to the dry ingredients along with the egg. Use a spatula to combine everything together as best as possible, then use hands to knead dough into a single ball.
  5. Place dough on floured surfaced and knead for about 10 minutes, until soft and elastic. Shape into a smooth ball, cover with plastic wrap and place in warm area for 20 minutes.
  6. Grease a 9" x 13" baking dish with butter or spray. Divide the dough into 12 equal portions and shape into a ball. Place balls in baking sheet and cover with greased plastic wrap. Leave to rise for 45 minutes in a warm place (like the dryer).
  7. Preheat over to 350 F. Bake fully risen rolls for 20-25 minutes, until golden brown on top. Remove from oven and brush tops with melted butter.
  8. Serve warm. Rolls can also be covered tightly with plastic wrap and reheated.
 

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