Thursday, February 25, 2016

Homemade Sweet Potato Rolls

Today was the second time in a week that I've made these. I didn't think my youngest and pickiest child would eat them, but she tried them and even loves them. These are soft and fluffy and a new favorite at our house. 

I found them at Oh Sweet Basil and wanted to make them, but I didn't find vital wheat gluten at the first store I went to and then forgot to look for it for a while. Then I remembered again and found it at a different store, but it was $8-something and I wasn't sure I wanted to buy it. But these rolls looked so good so I decided to try it. The recipe uses just 1 teaspoon so the bag will work for lots and lots of batches. I don't know how these would come out without it, but it is so great with it. 

Homemade Sweet Potato Rolls
2/3 c. milk
3 T. sugar
5 T. butter, unsalted and diced
1 t. dry active yeast
2 3/4 c. bread flour
1 1/2 t. kosher salt (or 3/4 t. sea salt)
1 t. vital wheat gluten (keep away from the salt when dumping in)
1 c. sweet potato, baked and mashed (about 1 large sweet potato) with skins removed
1 large egg with 1/2 T. egg white removed
Butter for tops after baking

In a glass measuring cup, microwave the milk for 90 seconds, but do not allow to boil. Remove from microwave and add the butter to the milk. Stir to combine and allow the butter to completely melt. Once it is warm but not hot, add the sugar and yeast and set aside.

In the bowl of a standing mixer, add the flour, salt, vital wheat gluten on the opposite side of the bowl as the salt, and mix with a paddle attachment or stir by hand. Add the yeast mixture, sweet potato and egg. Mix again just until the dough comes together and then switch to the dough hook and mix for 90 seconds. Cover with a light towel or plastic wrap and allow to rise for 1-2 hours.

Sprinkle the counter lightly with flour and turn the very soft dough out. Sprinkle the top with a little more flour and roll out to about 1/4" thick rectangle. Starting at the end closest to you, pinch the dough closed and tightly roll into a log. Cut about 2" pieces and using the palm of your hand, gently roll the dough into balls. Place on a greased cookie sheet and cover with another towel or saran wrap. allow to rise for 1-2 hours.

Heat the oven to 350° and bake for 18-20 minutes. Quickly brush the tops with more butter and serve.

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