* Exported from MasterCook *
Rolls, Sweet Potato Rolls
Recipe By : Paige Grandjean
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 1/2 C sweet potato -- large, peeled & cut into
1/2" pieces, (about 12 oz.)
2/3 cup milk -- whole
1/4 cup water -- warm, (100F to 110F)
2 1/4 tsp active dry yeast -- (1/4-oz.)
3 tablespoons granulated sugar -- divided, +
1 teaspoon granulated sugar
2 large eggs
6 tablespoons butter -- melted, divided
4 1/2 cups bread flour -- plus more for kneading
1 1/2 tablespoons kosher salt
2 tablespoons cane syrup
3/4 teaspoon sea salt -- flaky
Warm, light, and fluffy, these extra-special buns will be the talk of
the buffet line. This fall, we're sneaking sweet potatoes into
everything, from our biscuits to gnocchi to waffles. Accordingly,
mashed sweet potatoes are the secret ingredient in these bright,
festive rolls. Not only do they add a luxurious orange color, but
they also bring a bit of earthy sweetness to the bread. Just as you
would with any other homemade, yeast-based bread, you'll want to
prepare these rolls well in advance to allow them sufficient time to
rise. The hour of resting time allows the rolls to develop their airy
texture - while it proofs, you can expect the dough to double in
size. In terms of rolling out the dough, here's a tip from our Test
Kitchen: Use a light hand when flouring the work surface. You should
be able to see the surface through the flour. Too much flour will
create a chalky coating on the rolls. Drizzled with honey (or
generously smeared with Hot Honey Butter), these rolls will add a
touch of sweetness to your Thanksgiving feast. These buns are
anything but boring.
Active: 30 mins
Total: 3:10
Bring sweet potato and milk to a boil in a small saucepan over
medium-high. Reduce heat to medium-low. Cook, covered, stirring
occasionally, until potatoes are very soft, about 20 minutes. Remove
from heat. Using a potato masher or fork, mash potatoes with milk
until very smooth. Transfer to a medium bowl to cool completely,
about 30 minutes.
Stir together warm water, yeast, and 1 teaspoon of the sugar in a
small bowl. Let stand until foamy, about 5 minutes.
Beat together sweet potato mixture, yeast mixture, eggs, 4
tablespoons of the melted butter, and remaining 3 tablespoons sugar
in the bowl of a stand mixer fitted with a dough hook on low to
combine. With mixer running, gradually add bread flour and kosher
salt, beating on low until dough is soft and smooth, about 4 minutes.
Transfer dough to a lightly floured surface. Knead until smooth and
elastic, about 5 minutes, adding up to 1/3 cup flour, as needed, if
dough is very sticky. Transfer dough to a lightly greased large bowl,
and cover with plastic wrap. Let stand at room temperature until
doubled in size, 1 to 1 1/2 hours.
Preheat oven to 375°F. Turn dough out onto a lightly floured surface,
and divide into 15 balls. Place balls in a lightly greased 13- x
9-inch baking pan. Cover with plastic wrap, and let stand at room
temperature until almost doubled in size, 45 minutes to 1 hour.
Meanwhile, stir together cane syrup and remaining 2 tablespoons
melted butter; set aside.
Uncover rolls, and bake in preheated oven until light golden brown,
18 to 22 minutes. Brush hot rolls with cane syrup butter; sprinkle
with flaky sea salt. Serve immediately, or transfer rolls to a wire
rack to cool completely, about 30 minutes.
S(Internet address):
https://www.southernliving.com/recipes/sweet-potato-rolls
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Per Serving (excluding unknown items): 249 Calories; 6g Fat (23.3%
calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber;
42mg Cholesterol; 726mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1204