sweet potato and honey dinner rolls

I was in charge of bringing the bread to the Thanksgiving feast yesterday. After browsing through multiple blogs I ran across this recipe from How Sweet It Is and immediately got started. The process takes a while, but it was definitely worth it! The leftovers even served as a special treat the next morning…

But before we get to breakfast, let’s actually make the rolls!

The excess dough was made into a pint sized loaf of golden goodness.

Sweet Potato and Honey Dinner Rolls
adapted from How Sweet It Is

3 medium peeled sweet potatoes

2 tablespoons of active dry yeast

4 tablespoons organic honey

1 teaspoon organic olive oil

1/2 cup warm water

1 cup buttermilk

6 tablespoons butter, melted and cooled

4 teaspoons sea salt

6 cups of all-purpose flour, plus more for rolling

1 egg, lightly beaten

1. Peel sweet potatoes, chop into pieces and put in a pot with boiling water. Cook until potatoes are fork tender, about 20-25 minutes. Drain potatoes, then place in a bowl and mash with 2 tablespoons honey, 4 tablespoons melted butter, buttermilk and salt.

2. In the bowl of an electric mixer, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.

3. Add the sweet potato puree into the bowl of the electric mixer with the yeast mixture. Gradually add flour with the mixer on low until a sticky dough forms, then knead with the dough hook for about 2-3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover and let rise in a warm place for about 2 hours.

4. Once rise, using a bit of flour, knead the dough until soft and then divide in half. Begin ripping of pieces of dough and rolling into a 2 ounce ball. Place the rolls into a greased 9×13 baking dish. Allow the bread to rise again by covering the baking dish and letting it sit in a warm place to rise for about 30-45 minutes.

5. Preheat oven to 375 degrees. Brush rolls with beaten egg, then bake for 20-25 minutes until the tops are golden brown. Let cool and serve!

This morning I laid in bed for a while thinking about what to make for breakfast and immediately thought of the leftover dinner rolls. There was no way that I was going to pass up this opportunity to make sweet potato french toast for the family.

I began by thinly slicing the rolls and soaking them in a mixture of two whipped eggs, a dash of almond milk, some cinnamon, and a bit of vanilla. Dusted with a little powdered sugar and topped with blackberries.

YUM.

Happy Day After Thanksgiving.

-K

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