Can we all agree that we all love hot, buttered rolls? But they’re not the best for our health or waistline. Since I am always looking for ways to improve my diet, I have tried another James Beard bread recipe that I am addicted to! Again, it’s from the “old” book I found at the library. The man knows bread! I’ve also read his book on fish. It wasn’t nearly as good and disappointing in comparison. But I wasn’t disappointed with his Sweet Potato rolls recipe!
Has anybody not heard that we should stay away from white potatoes? Why? At the risk of repeating what you already know, they’re not as nutritious as other vegetables; they contain a high amount of pesticides (they’re in the “bad” 15 category), and we tend to fry or slather them in butter or sour cream which is not good for us. What’s a potato-loving girl (or guy) to do? Substitute your potato craving with a sweet potato.
Sweet potatoes have more nutrients, they’re high in fiber and they’re low on the pesticide scale (they’re in the “good” 15). We can make a “pumpkin” pie with them. We can bake them in the skin and serve with a pat of butter. And, we can make sweet potato rolls with them! I’ve tried several recipes making rolls with white potatoes and they have hardly any flavor and little nutrition. You’ve got to try these sweet potato rolls!
I’ve made sweet potato rolls five times now. When I’m down to my last one or two rolls, I start baking a sweet potato. I like the sweet potato skin to show some blackened areas from baking because that caramelizes the potato and brings out the sweetness.
I knew that yesterday I was planning to do lots of yard work and would be too tired to make the rolls, so I started the night before. I put the dough ingredients and sweet potato together (I had baked the sweet potato the night before that) and put it in the fridge overnight. I wasn’t sure this would work, but happily, it did!
The next morning before I went out in the yard, I took out the bowl of dough. It had risen beautifully as you can see in the photo.
Sweet Potato Dough well-risen
I rolled the dough into 24 balls and put them in two cake pans as I usually do. I placed them in my microwave oven (turned off) with a hot cup of water, and left them there to rise while I did my yard work. When I came in exhausted, at 4:00 pm (I began at noon), I checked on my rolls. Look at how much they rose!
Big, Puffy, Sweet Potato Dough Rolls
I then baked the rolls in my convection toaster-oven. For me, it takes 17 minutes at 350° but I will give you the original recipe below.
They say we “eat” with our eyes. Look at the color on these beauties!! They’re gorgeous! They’re moist! They’re fluffy! When you put them in cake pans, they pull apart like cotton candy!
Beautiful Color on these fluffy Sweet Potato Rolls
The final result: they tasted the same as the sweet potato rolls I made without putting the dough in the fridge. The only difference is that they raised more, and were bigger than usual. What’s not to love about that? Isn’t it great to know that you can do this recipe in steps if you’re short on time? Plus, if you use the refrigerator method, you don’t have to knead the dough at all.
I enjoy them with breakfast and with dinner. They reheat very well in the microwave and they keep in the fridge very well. I keep them in the cake pan. After they’ve cooled on a rack, cover them with aluminum foil. I also put the foil-covered rolls in a clean, plastic bag in the fridge just to ensure that they don’t get stale. This works very well. I keep the other cake pan with rolls covered the same way, and put them in the freezer. So, when the first batch is nearly all eaten, I take out the frozen batch and put them in the fridge. Easy-peasy.
Beard says you can substitute the sweet potatoes with canned sweet potatoes (without the liquid), or winter squash, like butternut squash or acorn squash. I tried acorn squash rolls yesterday but I prefer the sweet potato. Either would make an excellent substitution since they are equally nutritious, high in fiber, and low in pesticides and a good way to sneak a vegetable into your family’s meal.
Sweet Potato Roll Recipe
2 packages dry yeast
4 Tablespoons sugar
½ cup water (100° – 115°)
3 Tablespoons melted butter
1 Tablespoon salt
2-3 eggs (one for basting rolls)
3-3 ½ (or more) cups flour
½ – ¾ cup cooled, mashed sweet potato
2 Tablespoons cream
Combine the yeast with 1 Tablespoon of the sugar and the ½ cup water in a bowl. Let it proof 5 minutes. Add the remaining 3 Tablespoons of sugar, the melted butter, salt and 2 eggs. Stir well to blend. Stir in the flour one cup at a time with the potatoes. (I prefer to add the potatoes before adding the flour.) Knead 2-3 min. Add enough additional flour to prevent sticking. Dough will be soft. Shape it into a ball. Put in a buttered bowl, turning to coat all. Cover with plastic wrap and keep in a warm place about 1 hour. Then punch dough down, shape into a ball again and let rest 2 minutes. Form into golf ball size balls and place on a buttered cookie sheet or 2 cake pans. Let rise until doubled in size. Brush with the last egg mixed with the cream. (I prefer using only an egg white mixed with 1 Tablespoon water and 1 Tablespoon powdered dry milk which I always have on hand. I never have cream in the house!) Also, I brush the rolls before I let them rise. If you brush dough after it has risen, it tends to deflate the dough.
Bake at 375° for 20 minutes depending on your oven. Makes 24 rolls or two loaves. Bet you can’t eat just one!