Sweet Potato Rolls Recipe
This is another great recipe for a wonderful addition to Thanksgiving meal. With just a few ingredients, you can make a yummy dessert that could serve a lot of people. The ingredients of this pastry dish are usually everyone’s favorite. The sweet potato, milk and butter are always the perfect combination, further completed when added with brown sugar and spices. The preparation time already includes the total rising time of the dough; it’s a bit prolonged but definitely worth the wait. Follow the instructions precisely and you will not be disappointed by these delicious little rolls.
Ingredients
- 1 sweet potato (224 g or 8 ounce)
- 1 tablespoon packed brown sugar (15 g)
- ¾ cup warm milk (180 ml)
- 1 package active dry yeast (1/4 ounce or 7 g)
- 3 green onions, sliced
- 3 tablespoons butter, melted and cooled (45 g)
- 5 cups all-purpose flour (550 g)
- 1 tablespoon salt (15 g)
Instructions
- Grease two baking sheets. Set aside.
- In a saucepan of boiling water, cover and cook sweet potato until tender for about 15 minutes.
- Drain cooked potato, reserving 1 cup of the cooking liquid. Set aside potato and cooking liquid to cool until lukewarm.
- Peel and mash potato. Set aside.
- In large bowl, dissolve sugar in warm milk and reserved cooking liquid. Add the yeast and let it stand until frothy for 10 minutes.
- Add the mashed potato, green onions, 1 tsp of the cooled butter, 1 cup of the flour and salt into the mixture to make a smooth paste.
- Gradually mix 3 cups of the remaining flour, 1 cup at a time, to make a soft, sticky dough.
- Turn out dough onto lightly floured surface, knead until dough is smooth and sticky, adding enough of the remaining flour as needed. Kneading takes about 10 minutes.
- Place in a greased bowl and turn the dough to grease all over. Cover with a warm moist towel and let it rise in a warm, breeze-free place until it doubles in size, about 1 hour.
- Punch down dough; turn out onto a floured surface. Divide in half. Roll out each piece into ⅓ inch thick.
- Cut each half into individual 3 ½ inch rounds. Stretch each round into slight ovals; fold crosswise and pat edges gently to maintain shape. The rolls should resemble little half moons.
- Place one inch apart on greased cookie sheet. Cover again and let rise in a warm place for about 40 minutes.
- Brush tops with butter. Bake one sheet at a time, in center oven at 400°F, until rolls are golden for about 15-18 minutes.
- Serve warm and enjoy!
Notes
These rolls are very tasty when served with butter, toasted pecans and honey.
