Sweet potato rolls recipe?
- chowser Nov 21, 2007 03:07 AM
I've gone over our Thanksgiving menu and decided we have too many dishes, especially since some of my inlaws just told me that they're bringing some sides. I'm going to combine the sweet potatoes with the rollls and make sweet potato rolls. I've looked online and there are so many to choose from. Does anyone have a recipe they recommend? Thanks.
Just today I made the squash rolls that another adam from this site gave out a while back. They turned out great! His instructions were a little vague, so I borrowed a bit from another recpie on epicurious. I used a puree sweet squash (like kabocha), so quite like a sweet potato. They were a little on the sweet side, but you could cut the sugar. If this sounds like it would fit the bill, I could post the recipe.
I have a recipe for sweet potato biscuits (not rolls) that I got from a local restaurant years ago. They've been serving them here in the south for 20+ years.
Sweet Potato Biscuits
1lb. cooked sweet potatoes (steamed or boiled)
1 cup light brown sugar
1/4 cup water
2 1/4 cup Bisquick (or any biscuit mix)
Cool and peel sweet potatoes. Mix in remaining ingredients. (The mixture will be moister than regular biscuits.) Flour surface. It also helps to flour your hands! Roll biscuit mixture to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased sheet pan. Bake in preheated oven at 350* for 16 to 18 minutes. Because of the moisture in the mix, these biscuits do not rise as much as regular biscuits. Enjoy!!!
As I was eating these ysterday, I was wishing that I had some ham in the oven. THe deli stuff just doesn't cut it for me. Here you go:
1.5 cups of scalded milk
To the milk, add:
3/4 cups of sugar
1/2 cup of butter
1 cup of squash puree
Once it has cooled a bit, add:
2 pkg yeast
Let proof a bit.
2 tsp of salt and 3 cups of flour to make a soft batter.
Knead until elastic, adding more flour as you go (adam's recipe called for 6 or 7, but I only ended up using 5)
Cover and let rise until doubled.
PUnch down, form into rolls, let rise again and bake.
NOw he didn't include a temp, so I tried 400 at first, but it was too high. I used an egg wash and the tops turned a little too brown for my liking. Maybe 375, or no egg wash? It only took about 20 minutes.
here is the original post http://www.chowhound.com/topics/385667
hi, I just used organic all purpose. I'm no professional baker so I don't know anything about the protein content of flour, so I don't know if the brand makes a difference?
I don't think that your in-laws will be too shellshocked ;) They are really mild, chewy and tender. I love them, as does my two year old.