Friday, May 23, 2014

Set the Batter Rolling

I am so excited to bring you yet another yummy bread recipe.  This one I stumbled upon while looking for ways to use up leftover baked sweet potatoes.  Just to warn you, these are extremely addictive.  The key to their delicious flavor is the addition of nutmeg and cinnamon.  It adds just a little something extra.  I love that these rolls can be used as dinner rolls, hamburger rolls, or sandwich rolls depending on your fancy. I've been making them to use as buns for turkey burgers, as well as vegetable sandwiches.  

Sweet Potato Rolls

3 hours of prep time
25 min cooking time

·       1 5in sweet potato (baked with skins removed)
·       ½ cup brown sugar (you can use light or dark)
·       2/3 cup of milk
·       1/3 cup of warm water
·       3-4 cups of AP flour
·       1 packet of yeast
·       2 teaspoons of salt
·       ½ teaspoon cinnamon
·       ½ teaspoon nutmeg
·       1 egg

Bake one large sweet potato.  I typically bake 3-4 and then use the leftovers for this bread.  Sweet potatoes are pretty easy; Poke them all over with a folk and wrap in foil.  Bake for 375 degrees for an hour or so.  
Assemble ingredients, poof yeast in warmish water and set aside for 5 minutes.  In a large bowl  ( I used a Kitchen Aid Mixer because it was way easier), combine brown sugar, sweet potato, and milk to make a paste.  Then add salt, nutmeg, cinnamon and yeast mixture.  

Begin to gradually add flour to the mixture.  After all of the flour is added, knead for 10 minutes or so until completely combined.  It should have a sticky texture.  

Allow dough to rise for 2 hours or so.  It should double in size.  
(TIP: If you're having problems getting it to rise, or your home is a little cooler than the bread dough likes, try heating your oven to 200 degrees for 5-10 minutes.  Shut off the heat and pop the covered dough inside.  It'll rise.)

After it has risen, spread flour on counter top and knead again for 10-15 minutes.  Grease a 13x18 pan. Roll dough into a long thin loaf.  Use a knife to cut 12 equal pieces.  Place in greased pan and allow to rise for 45 min to an hour.

After the rolls have risen a second time, reshape them a little so they maintain their shape.  Preheat oven to 350 degrees.  Beat an egg in a small dish.  Lightly brush dough with egg mixture.   Bake for 25 minutes until golden brown and perfect.  


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