Sweet Potato Dinner Rolls Food

SWEET POTATO DINNER ROLLS

Steps:

• In a large bowl, combine yeast, white sugar, and warm water. Stir together and let stand for 5 minutes or until foamy.
• Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir using a wooden spoon to incorporate the ingredients.
• Add 3 cups of the flour and stir the dough until flour is moistened.
• Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in the remaining 1/2 cup flour as needed to help manage the stickiness.
• Generously flour a working surface as well as your hands. Turn the dough over and knead it until it is smooth. Add more flour as needed to prevent the dough from sticking to hands and to the working surface.
• Once the dough is manageable, stop adding the flour. Continue to knead just until the dough is smooth but still slightly sticky.
• Shape the dough into a ball and place in an oiled bowl. Cover and let rise for about an hour, until doubled in size.
• Once the dough has risen, punch it down and divide into 16-20 portions.
• Shape each piece into a smooth ball and place on a greased 9×13 baking sheet. Cover the rolls loosely with plastic or a clean kitchen towel.
• Let rise for 40 to 60 minutes or until puffy and have doubled in size. Bake in a 375 F oven for about 12 to 16 minutes or until the tops are golden.

SWEET POTATO ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine milk, yeast, butter, 1 egg, honey, and sweet potato.
• Add salt and flour and pulse, then combine on medium low speed until a soft dough forms.
• Form the dough into a ball and transfer to an oiled bowl. Cover and let rise in a warm place for 45-60 minutes until doubled in size.
• Coat a 9x13 baking pan with olive oil or cooking spray.
• Punch the dough down and divide into 15 even pieces. Form each piece of dough into a round ball (see the post above or notes below for tips on this). Arrange the dough balls in the prepared baking pan. In a small bowl, whisk together 1 beaten egg with a splash of cold water to create an egg wash. Brush the egg wash onto the top of the rolls, then sprinkle with kosher salt.
• Cover and let rise in a warm place for 30 minutes. Preheat the oven to 375ºF.
• Uncover the rolls and bake 15-20 minutes until just beginning to brown. Serve warm with cinnamon honey butter.

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

SWEET POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

SWEET POTATO ROLLS

Steps:

• Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
• Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

SWEET POTATO PAN ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.

SWEET POTATO ROLLS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.