Wednesday, November 3, 2010

Sweet Potato Rolls

The boy hates potatoes.  He loves fruit and vegetables, but their starchy companion can go eff itself for all he cares.  I even made him homemade tater tots for Thanksgiving this year, but he was having none of that. This is sad because it means I don't really get to eat potatoes, unless I want to cook them all for myself.  Back before I realized how futile my relentless potatoing would be, I bought two sweet potatoes, with hopes that the little one would maybe, possibly come around and give them a try.  He was unfazed by the bright colours; I was shot down.

Not wanting to waste them, I went on a hunt for something a little more interesting I could make.  I came across a lot of pie (with marshmallow-- seriously?!) recipes, cupcakes recipes, and some for potato chips, as well.  None were that exciting-- except maybe for the pie, but it had been a long week and I was not up to the mental gymnastics it would have taken to put that near my mouth (see previous post on my food insanity).  

But then there were rolls. 
These little guys were incredibly simple to make, and had a wonderfully subtle sweetness to them.  Everyone loved them-- even the boy.  My mom thought they would be good with ham; I thought they would be good with turkey; my dad thought they'd be good with jam.  Bless his heart.  

And, because Queen is amazing...

Sweet Potato Rolls Recipe

2 1/2 tsp active dry yeast
4 tablespoons white sugar
1 small sweet potato, peeled, roasted, and mashed (1/2 cup)
1/2 cup warm water (about 100 F)
3 tablespoons butter, softened
1 teaspoon salt
2 eggs, lightly beaten
3-4 cups all-purpose flour
Measure half a cup of the mashed sweet potatoes for this recipe. Set aside.
Dissolve the yeast and sugar in the warm water and let stand 5 minutes.
Cream the butter and remaining sugar in a large bowl. Stir in the sweet potato, eggs, and salt, then stir in the yeast mixture. Gradually add the flour about 1 cup at a time, stopping when the dough is soft but no longer sticky. Gently shape into a ball.
Transfer the dough to a large, greased bowl, cover with a clean towel, and let rise for about an hour and a half, or until nearly doubled in size. Turn out onto a lightly floured surface and divide into 16 pieces. Roll each into a ball, and place on a parchment-lined baking sheet about 1″ apart. Cover with a clean towel and let rest for about 15 minutes. While they’re resting, preheat the oven to 375.
Bake for about 12-15 minutes, until golden brown on top.


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