Bread and rolls are not much on the menu these days, but everyone once in awhile, I enjoy making our own. It was on a cold Sunday morning I decided to make these Sweet Potato Rolls – something comforting. These rolls taste so good by itself – you really don’t need butter or anything else. But who can resist slathering some really good butter and maybe even top each slice with a poached egg.
Steam or bake the sweet potatoes. Do not boil them; the potatoes will soak up the water and make the rolls soggy. Don’t use canned sweet potatoes, either, if you can help it. If you’re into uniformity and want rolls that are the same size and shape, then by all means, go right ahead. However, I like the rustic, homemade look so they aren’t perfectly round. I’m not sure if you can describe rolls as dense yet fluffy, but they certainly are!
Here’s the recipe:
1 cup of milk (your choice)
4 tablespoons brown sugar
1 stick of unsalted butter (extra melted butter for brushing the tops)
2 teaspoons dry active yeast
3 cups of bread flour (or equal parts of bread flour and spelt)
1-1/4 teaspoon sea salt
1-1/2 cups of mashed sweet potato
2 large eggs
Add a little more milk if the dough is too stiff. (see photos below)
Bake at 350 degrees for about 40 minutes – test with a skewer to see if it comes out clean.
Melted butter for brushing tops about 10 minutes before taking them out of the oven.
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