New This Month

Sweet Potato Rolls

We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.

  • Yield: Makes 20

Source: Martha Stewart Living, November 2002

Ingredients

  • 1/4 cup warm water
  • 1 quarter-ounce envelope dry yeast (1 scant tablespoon)
  • 1 cup milk
  • 1/3 cup unsalted butter
  • 1/2 cup sugar
  • 1 1/2 tablespoons coarse salt
  • 1 teaspoon ground cardamom
  • 2 cups cooked sweet potatoes (about 2 medium)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 large egg, lightly beaten
  • 7 cups sifted all-purpose flour
  • Vegetable oil, for bowl
  • Melted butter, for brushing

Directions

  1. Place the warm water in a small bowl, and sprinkle with yeast. Let stand until yeast is dissolved and mixture is foamy, about 7 minutes.

  2. In a small saucepan, heat milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in sugar, salt, and cardamom. Let cool slightly.

  3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Combine sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in egg and milk and yeast mixtures until smooth.

  4. Switch to the dough-hook attachment. Add flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.

  5. Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until dough is doubled in bulk, about 1 hour.

  6. Punch down dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut dough into 20 equal pieces, and shape into rolls.

  7. Place rolls on prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.

  8. Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush rolls with melted butter. Bake until tops of rolls are golden, about 20 minutes, rotating pan halfway through. Transfer to a wire rack; serve hot or at room temperature.

Cook's Notes

You will need about two medium sweet potatoes to obtain two cups of cooked flesh. Before using, peel and discard skins.

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