Friday, February 10, 2012

30 days of bread: Sweet Potato Rolls

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I struggle with some yeast breads...this is one of those.  These rolls looked so good on pinterest, but yet something went wrong in my process.  They didn't rise well and although edible, they were kinda heavy.  Also, mine did not turn out as "orange" as the original post-er on thefreshloaf.com. 

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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. Remove potato from 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.

Bake at 375 for approximately 20 to 25 minutes until they are beginning to turn brown.
 

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