Sweet Potato Rolls
November 13, 2011

by stacy
Published on: November 13, 2011
Categories: Rolls, Sweet Potato Rolls
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“This is a traditional American bread that can also be made with winter squash.  it is deep yellow in color and has a lightness and a lasting moisture.”
-James Beard, Beard on Bread

Yesterday we celebrated an early Thanksgiving dinner with my parents, since we’re spending Thanksgiving in Milwaukee with Mike’s parents.  We had a turkey breast cooked in the slow cooker with cranberry-sage stuffing, mashed potatoes and gravy, cranberry sauce, and Sweet Potato Rolls.  I am happy to report that the first “Thanksgiving” dinner Mike and I hosted was a success, and the Sweet Potato Rolls were delicious.

Here are the ingredients:

Sweet Potato Rolls Ingredients

The recipe calls for 1/2 cup of mashed sweet potato.  I boiled a small sweet potato for about 45 minutes, skinned and mashed it, and measured out 1/2 cup.

The dough mixed up nicely, and was easy to knead.  It was much softer than a typical white bread dough due to the sweet potato, and a lovely light orange color.  After letting the dough rise for 45 minutes, I divided it into 24 approximately equal pieces and rolled each one into a ball.  After another 30 minutes of rising time, I glazed the rolls with a cream and egg mixture and they were ready for the oven.

Sweet Potato Rolls After Second Rising

The rolls were done after 15 minutes at 375 degrees.

Sweet Potato Rolls

Sweet Potato Rolls are the perfect bread for a Thanksgiving spread: light and fluffy, with a subtle flavor sweet potato and a hint of sweetness.  This Beard on Bread recipe just might become a family tradition.

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