Bread is a wonderful thing. Especially when it’s all warm and had a little dab of melted butter on top.
If it were possible, I would like to spend my life curled up inside a warm roll with lots of butter. That would be my nirvana right there.
For this month’s Secret Recipe Club, I was assigned Lisa’s blog The Authentic Suburban Gourmet. She had so many great recipes to choose from, but I knew I wanted something wonderfully appropriate for the fall season since Texas is finally getting some of the cooler temperatures outside. When i came across her pumpkin rolls, I was hooked. Since I am still a pumpkin newbie, I decided to sub in some sweet potatoes.
These rolls were wonderful. Soft and tender and just a little bit sweet. Perfect plain, warm, cooled, with butter, with apple butter, or if you’re daring cinnamon sugar & butter (breakfast of champions right there). They would be perfect for- dare I say it- Thanksgiving! I have already started menu planning our Thanksgiving meal (only because I enjoy doing so), but if you are a normal human being and focus on one holiday at a time, you can bookmark these babies for next month.
Leftover turkey sandwiches on sweet potato rolls? I may need to roast a second turkey just to make sure I can get enough leftovers.
SWEET POTATO ROLLS
Slightly Adapted from Authentic Suburban Gourmet
1 package dry yeast
1/2 cup warm water
1/2 cup milk
3/4 cup sweet potato puree
1/3 cup sugar
4 tablespoons butter
1 teaspoon salt
2 1/2 – 2 3/4 cups all purpose flour
Combine yeast, water, and a pinch of sugar. Let sit until yeast is foamy, about 10 minutes.
Place milk in saucepan over medium heat. Heat, stirring constantly, until scalded (little bubbles will begin to form on the side). Stir in sweet potato puree, sugar, butter, and salt. Stir until combined. Remove from heat and stir in yeast mixture. Add flour and stir together until a soft dough forms.
Turn dough out onto a floured surface. Knead until smooth and elastic. Place in oiled bowl. Cover and let rise in a warm place until doubled in size, 1 1/2 – 2 hours. Punch down bread and divide dough into 12 – 18 pieces. Roll into balls. Place dough in oiled 9×13 pan. Cover and lit rise in a warm place until doubled in size, about 1 1/2 – 2 hours.
Preheat oven to 350°F. Bake rolls for 15-20 minutes.
Makes 12-18 rolls.
Make sure to check out what everyone else made for SRC this month!