Saturday, November 30, 2013

Sweet Potato Rolls

Sweet Potato Rolls
makes 12 to 18 rolls
1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Bake  the sweet potato for approximately 45 minutes at 375 (or an equivalent amount of time on the microwave, I use the potato setting). Remove the oven and let cool.
Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes.
Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a dozen or so pieces, shape, and then again allow to rise until they have roughly doubled in size, another hour or so.  I used an egg wash but that is optional.

Bake at 375 for 25-30 minutes until brown, there is a lot of natural sugar so the bottoms can burn if you are not careful.

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