Tuesday, February 2, 2010

RECIPE: Sweet Potato Rolls

During the Pantry Challenge, I found some sweet potatoes I had already baked, mashed and put into freezer storage baggies.  My husband doesn't like sweet potatoes so it's really just me and the kids that eat them.  But I thought I might be able to sneak some sweet potato into this roll recipe, think he'll notice???

Sweet Potato Rolls
1 package active dry yeast (or 2-1/4 teaspoons if you have bulk yeast)
4 Tablespoons sugar
1/2 cup pureed sweet potatoes
1/2 cup very warm water (110-115 degrees F)
3 Tablespoons butter, softened
1 teaspoon salt
2 eggs, lightly beaten
3-1/2 cup all purpose flour (I used 1-1/2 cup whole wheat pastry flour and 2 cups all purpose flour)
  1. Dissolve yeast and 1 Tablespoon sugar in warm water in a measuring cup.  Let stand for 5 minutes.
  2. In large mixing bowl, add remaining 3 Tablespoons sugar, sweet potatoes, butter, salt and egg, mix well.  Pour the yeast mixture into the sweet potato mixture and stir well.  Add 3 cups of flour (I added 2 cups all purpose flour and 1 cup whole wheat pastry flour), mixing lightly with a fork until all moisture has been absorbed.  Turn out onto a lightly floured surface (I used the pastry flour).  Knead lightly for 2-3 minutes, adding just enough flour to prevent sticking.  When it's smooth, shape into a ball and place into an bowl that has been sprayed with non-stick cooking spray.  Cover and let rise for 2 hours.
  3. Punch down and allow dough to rest for 2 minutes.  Divide into 16-20 balls (the dough is VERY sticky at this point, so I used an ice cream scooper or very large cookie scooper to scoop out even-sized balls) and drop them into a 13x9 pan that has been sprayed with non-stick cooking spray.  Allow the balls to rise for an hour or until they have doubled in size. 
  4. Bake at 375 degrees F for 12-20 minutes.  Serve warm. 

I melted some extra butter and brushed the tops of the risen dough prior to baking them.

OH MY GOODNESS these are a winner!  I've made these 3 times in the last 3 weeks.  The first time, I followed the above directions.  The 2nd time I added too much sugar to the warm water & yeast and they were little round balls, but the 3rd time they turned out like this.  DELICIOUS! And the best part?  Picky hubby didn't even know they had sweet potato in them until I told him AFTER he'd eaten 4 rolls!

I changed up the rising time on the 3rd attempt thanks to Crystal at Money Saving Mom.  Instead of letting them rise twice, I divided the dough in the beginning and pinched out and shaped 16 balls.  Then let them rise in a really warm place for 2 hours and then baked them off.  I buttered them after they came out of the oven to add a little shine.

We split the leftovers in half like a hamburger bun and toasted them off in the oven for a minute then topped them with BBQ Chicken.  For BBQ Chicken Sliders on Sweet Potato "Buns".  I got this idea from Erin at $5 Dinners.  She and her family ate BBQ Chicken Sliders and I thought, Hey, I've got those rolls leftover, let's make them into sliders.  Thanks for the inspiration Erin!


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1 comment:

Lisa said...

I love sweet potatoes in any form. These sound awesome. Thanks for sharing.



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