Saturday, November 29, 2008

Sweet Potato Cloverleaf Rolls

I've been on a roll this week - haha - with all these roll recipes! Here's one more to end the week!

A few days ago Sandi from Piecemeal Quilts left a comment about my roll recipe and mentioned that she likes to make sweet potato rolls. (Thanks, Sandi, for sending me your recipe.) That sounded interesting and I happened to have a sweet potato on hand to experiment. I took the recipe for Anne's Potato Rolls and substituted sweet potato.

The taste is pretty similar to the original recipe, but the color is what makes these unique. They come out with a pretty golden orange tint. I made them into cloverleaf rolls, which I thought worked nicely. Next time I might experiment with adding some herbs - what do you think would work with sweet potato?

Sweet Potato Cloverleaf Rolls

1 sweet potato
1/2 cup milk
1/4 cup butter
1/8 cup sugar
1/2 teaspoon salt
1 package yeast (regular or quick rise)
1/2 cup water
3 cups bread flour
1 Tablespoon chopped fresh rosemary

Poke the sweet potato all over with a fork. Bake in your microwave at high for 2 or 3 minutes. Let cool, then remove the potato from the skin. Use a fork to smash it up! You should have about a 1/2 cup.

Scald the milk. Add the butter, sugar, and salt. When the butter has melted, wisk the mixture until combined. Add the potato and blend together. I then used my mini food processor to puree the mixture until smooth - I'm not sure if this is necessary or not.

Add the flour, 1/2 cup water, and potato mixture into the pan of the bread machine. Put the yeast in the yeast dispenser. Set the machine to the dough cycle and run according to your machine's directions. While the dough is being mixed, check it. It should be soft and slightly sticky; add a touch more water if if seems stiff. . Let the dough rise in the bread machine.

Remove the dough from the machine and put on a lightly floured surface. Separate it into 16 pieces. Then divide each piece into three balls. Place 3 balls into each greased muffin cup. Cover and let the rolls rise until almost doubled.

Bake in a preheated oven at 375 degrees for about 15 - 17 minutes.. Upon removing from the oven, gently remove from the pan and let cool. Brush the tops with butter if desired!


Anonymous said...

These look beautiful - I SO want some bread right now! This is going to sound kind of strange, but when I bake my sweet potatoes I top them with seasoned salt instead of brown sugar and cinnamon. I've also seen sweet potato fries made with chili powder. Again, quite odd, but if you wanted to go in a different direction it's kind of interesting.

Clever Karen said...

Actually, I'm not fond of sweet potatoes baked with brown sugar either - I don't like the texture. But I do like good crispy sweet potato fries.1


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