Golden, yeast raised dinner rolls made with mashed sweet potatoes. The perfect use of leftovers and the perfect side dish.
By Carol Egbert
- 1 package active dry yeast
- 2 Tablespoons granulated sugar
- ¾ cup milk, heated to 105ºF
- 1 cup mashed sweet potatoes
- 3 Tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- 1 whole egg
- 4 cups all-purpose flour – divided
- Combine yeast, sugar and milk in a medium mixing bowl, stir until dissolved. Cover bowl and set aside, in a warm place, for 10 minutes, until mixture is foamy.
- Add sweet potatoes, butter, salt, egg and 3 cups flour to milk mixture and mix with a wooden spoon until well combined.
- Turn dough out onto a floured board and knead in enough flour, about 1 cup, to make a soft dough. Knead for 5 minutes, until dough is smooth and elastic.
- Put dough into a bowl that has been smeared with butter, cover bowl and put in a warm place until dough has doubled in bulk, about 1½ hours.
- Deflate dough, form dough into 12 balls, put balls into a buttered 9? square baking pan, cover and let rise until dough has doubled in bulk, about 45 minutes.
- Bake in a preheated, 375º oven for 22 minutes or until rolls are golden.
- Serve warm with butter.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.