Friday, November 4, 2011
Sweet Potato Rolls
Last week, I was trying to think of some type of bread or roll I could make for the Farmer's Market that was kind of "fallish." A couple of years ago, I was making a Fall Harvest roll that contained pumpkin puree, ginger and pumpkin seeds. I knew I had a can of pumpkin in the cupboard from last year but I didn't have any pumpkin seeds. A trip to town is not something to be taken lightly here in the country! ;-) Also, in our small town, finding shelled pumpkin seeds is a bit of a challenge! LOL!! Anyway, in front of the canned pumpkin was a can of sweet potatoes. Hmmm....wouldn't that make a nice fall roll! I started looking for recipes and found several. Most used cinnamon and similar spices but I didn't want to go that route. I finally found one at Pinch My Salt that used buttermilk that sounded interesting. Since I'm always looking for ways to use up my goat milk products I decided to adapt the recipe to fit my needs and give it a go! I'm getting pretty good at this, they actually came out right the first time! LOL!!
The sweet potato gives the finished rolls a lovely golden color. They are a bit sweet, which is how a dinner roll should be in my book. They are very tender since it is a potato bread, and they taste great! I used canned sweet potato because that is what I had on hand but you could also use fresh, cooked sweet potato. Wouldn't these make a nice addition to the table when the family gathers together for Thanksgiving!
1/2 cup mashed sweet potato
1/2 cup buttermilk
1/4 cup butter
1/4 cup sugar
1 1/2 teaspoons salt
2 cups all-purpose flour
2 cups bread flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)
Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Divide dough into 12 equal pieces and shape into balls. Place balls onto baking sheet seam side down.
Let rise in a warm place until almost doubled. Just before baking, dust tops lightly with flour (it's a potato bread thing).
Bake in a preheated 375 degree oven for 12 to 15 minutes, until golden brown. Remove to a wire rack and let cool completely.
These have become one of our favorite rolls here at the Lazy J Bar C. We are having some tonight with homemade turkey noodle soup! YUM!!
Linking to the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House! :)