Recipe by Buster's friend
The secret is roasting the sweet potatoes - not boiling them. Roasting at 425 degrees F carmelizes the natural sugars & makes these rolls Mmmmmm good. The 1/4 cup white mashed potato ensures a great rise. Roast the sweet potatoes the pm before so they will be cool to handle. Adding flour until a workable soft somewhat sticky dough is achieved. I oil my hands when handling it. Time doesn't include roasting sweet taters.
Top Review by Gaia22
Mmmm good!! I made these for Christmas Dinner and they are very good. However, they came out more muffin-like in texture and so were a bit heavy for dinner - 1 per person was enough. These are so yummy for breakfast though, warmed with some honey orange butter! Yum! From my perspective the dough is quite a wet dough and was very sticky to work with, however, now knowing how they turned out, I would not have wanted to add any more flour. So don't worry if at the end, when you are forming the rolls you feel like you are making a total mess and are worried your dough is actually too wet. I kept a plate of flour by my side to slap my hands on in between forming each roll to facilitate this endeavor. I will definitely go through this again to eat these for breakfast or with tea! They freeze very well, too. I would consider this a good OAMC recipe. Take them out of the freezer & defrost in the refrigerator or put them in the microwave for a small amount of time. I roasted the sweet potatoes plain in a 425-degree oven for 1 hour as directed - very nice. Also, no need to worry too much about any stray sweet potato lumps in the batter - they just cook up as a soft and sweet surprise in your muffin/roll. Thank you for the recipe - I searched through many sweet potato roll recipes before finally choosing this one!
- 2 cups mashed sweet potatoes, roasted
- 1⁄4 cup white potato, cooked & mashed
- 3 tablespoons butter, softened
- 1 1⁄2 teaspoons salt
- 1 egg, well beaten
- 1 egg white, beaten with
- 1 tablespoon water (optional)
- 1⁄2 cup brown sugar
- 2 teaspoons yeast
- 3⁄4 cup water, lukewarm
- 5 cups flour, about
Directions See How It's Made
- Put yeast into water. Let sit undisturbed 5 minutes.
- In a large bowl, add salt, well-beaten egg, sugar, butter and yeast mixture to potatoes.
- Add flour until soft mildly sticky dough achieved and knead until smooth.
- Cover in oiled bowl and let rise until double in size in a warm place.
- Knead down again.
- Roll into 24 balls and put into well-greased muffin tin or parchment lined cookie sheet, depending on how soft your dough is.
- Let rise until double.
- Bake at 350 degrees, about 20 minutes, until delicate brown.
- Brush with beaten egg white 5 minutes before removing from oven if you desire 1 shiny crust.
- Serve immediately or cool on racks for later eating.