You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: T&T sweet potato yeast roll recipe
- Thread starter cheezz
- Start date
In Search Of:
REC: Buttered Sweet Potato Knot Rolls...from Cooking Light...
Buttered Sweet Potato Knot Rolls
Recipe By :Cooking Light- 01/16/03
1 package dry yeast -- (about 2 1/4 teaspoons)
1 cup 2% low-fat milk -- ( 100 degrees to 110 degrees)
3/4 cup mashed sweet potatoes -- canned
3 tablespoons butter -- melted and divided
1 1/4 teaspoons salt
2 large egg yolks -- lightly beaten
5 cups bread flour -- divided
Cooking spray
1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 41/2 cups flour; stir until a soft dough forms.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
8. Preheat oven to 400 degrees.
9. Uncover rolls. Bake at 400 degrees for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
Enriched with egg yolks, sweet potato, milk, and butter, these rolls have a sweeter, richer taste and softer texture than other breads. Unlike a loaf bread, these dinner rolls can stand up to more elegant foods. Brushing the cooked rolls with melted butter ensures that you'll taste butter in every bite.
Buttered Sweet Potato Knot Rolls
Recipe By :Cooking Light- 01/16/03
1 package dry yeast -- (about 2 1/4 teaspoons)
1 cup 2% low-fat milk -- ( 100 degrees to 110 degrees)
3/4 cup mashed sweet potatoes -- canned
3 tablespoons butter -- melted and divided
1 1/4 teaspoons salt
2 large egg yolks -- lightly beaten
5 cups bread flour -- divided
Cooking spray
1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 41/2 cups flour; stir until a soft dough forms.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
8. Preheat oven to 400 degrees.
9. Uncover rolls. Bake at 400 degrees for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
Enriched with egg yolks, sweet potato, milk, and butter, these rolls have a sweeter, richer taste and softer texture than other breads. Unlike a loaf bread, these dinner rolls can stand up to more elegant foods. Brushing the cooked rolls with melted butter ensures that you'll taste butter in every bite.
desertjean
Well-known member
"Pumpkin" Rolls (It's really yams or sweet potatoes)
This is based on Nancy Silverton's recipe. I've made it every year since Judy/Mass pointed me towards her book. Just made a batch last weekend and they disappeared faster than I could grab one.
Not Really Pumpkin Rolls
Sponge
2 cups water -- room temp
2 cups all-purpose flour
1 1/2 teaspoons yeast
Dough
2 medium yams or sweet potatoes -- roasted, peeled and mashed
3 tablespoons vegetable oil
2 cups whole wheat flour
2 tablespoons wheat bran
5 cups all-purpose flour -- approximately
2 teaspoons kosher salt
2 teaspoons cumin
1/3 cup pumpkin seeds, roasted
Sponge: In a bowl, sprinkle yeast and 1 tablespoon flour over water. Let sit until dissolved, stir in remaining flour. Cover and let sit 8 to 12 hours. It will develop a bubbly, sponge like appearance and may separate. This is all good, it means the yeast are happy and active smileys/smile.gif
In the bowl of my 5 quart kitchenaid: Pour in sponge, making sure to scrape all the bits into it. Sift the whole wheat flour, wheat bran, kosher salt and cumin. Stir yams, veggie oil and whole wheat mixture into the sponge on low.
Gradually add the all-purpose flour until dough forms and pulls away from the sides of the bowl and begins to make a slapping noise. Mix on medium for 5 minutes.
Form dough into a ball and place in a lightly greased bowl that is large enough to accommodate the dough doubling in size. Cover with a lightly greased plastic wrap and let sit until doubled in size. Gently deflate dough, form back into a ball. Cover and let rise until doubled again.
Shape into 48 rolls by pinching the dough off and rolling with the palm of your hand on a lightly greased surface. Cover with a damp cloth and let rise until poofy and doubled in size.
Bake at 400 about 20 minutes.
This is based on Nancy Silverton's recipe. I've made it every year since Judy/Mass pointed me towards her book. Just made a batch last weekend and they disappeared faster than I could grab one.
Not Really Pumpkin Rolls
Sponge
2 cups water -- room temp
2 cups all-purpose flour
1 1/2 teaspoons yeast
Dough
2 medium yams or sweet potatoes -- roasted, peeled and mashed
3 tablespoons vegetable oil
2 cups whole wheat flour
2 tablespoons wheat bran
5 cups all-purpose flour -- approximately
2 teaspoons kosher salt
2 teaspoons cumin
1/3 cup pumpkin seeds, roasted
Sponge: In a bowl, sprinkle yeast and 1 tablespoon flour over water. Let sit until dissolved, stir in remaining flour. Cover and let sit 8 to 12 hours. It will develop a bubbly, sponge like appearance and may separate. This is all good, it means the yeast are happy and active smileys/smile.gif
In the bowl of my 5 quart kitchenaid: Pour in sponge, making sure to scrape all the bits into it. Sift the whole wheat flour, wheat bran, kosher salt and cumin. Stir yams, veggie oil and whole wheat mixture into the sponge on low.
Gradually add the all-purpose flour until dough forms and pulls away from the sides of the bowl and begins to make a slapping noise. Mix on medium for 5 minutes.
Form dough into a ball and place in a lightly greased bowl that is large enough to accommodate the dough doubling in size. Cover with a lightly greased plastic wrap and let sit until doubled in size. Gently deflate dough, form back into a ball. Cover and let rise until doubled again.
Shape into 48 rolls by pinching the dough off and rolling with the palm of your hand on a lightly greased surface. Cover with a damp cloth and let rise until poofy and doubled in size.
Bake at 400 about 20 minutes.
steve2-in-la
Well-known member
Check this one from FK's own T&T
Okay, it's one of mine. . . well one that I appropriated, at least. Don't matter, they are fit t'eat!
http://www.finerkitchens.com/swap/forum5/17_Sweet_Potato_Biscuits
Okay, it's one of mine. . . well one that I appropriated, at least. Don't matter, they are fit t'eat!
http://www.finerkitchens.com/swap/forum5/17_Sweet_Potato_Biscuits
michael-in-phoenix
Well-known member
Made these tonight, just to try them out for future feasts. They are very good!
Thanks, Charlie, for another winner.
Michael
PS: There's something especially wonderful about watching your youngest son and his cousin plow through a batch of freshly baked goodies! Awesome.
Thanks, Charlie, for another winner.
Michael
PS: There's something especially wonderful about watching your youngest son and his cousin plow through a batch of freshly baked goodies! Awesome.
I liked them. But found the sweet p flavour really lacking. And I packed it in
way over the top.
I used fresh sweet p. Loved the smell when it was baking but the flavour must have been left in the oven.
Plan to do them again as I like the idea of veg bread. But I"ll use more sp
Thanks Charlie
Okay, and now, H finds them bland as well. I like them, but I will crank up the flavour next time.
way over the top.
I used fresh sweet p. Loved the smell when it was baking but the flavour must have been left in the oven.
Plan to do them again as I like the idea of veg bread. But I"ll use more sp
Thanks Charlie
Okay, and now, H finds them bland as well. I like them, but I will crank up the flavour next time.
michael-in-phoenix
Well-known member
I was thinking the sweet potato addition was more for moistness and a slight..
...sweetness, which I realized on both counts.
Potato rolls I've made (russets, etc.) are usually more moist than dinner rolls without potatoes. I expected them to be moist, and the sweetness was there, if not necessarily the pronounced taste of sweet potato.
Different expectations, I guess.
Michael
...sweetness, which I realized on both counts.
Potato rolls I've made (russets, etc.) are usually more moist than dinner rolls without potatoes. I expected them to be moist, and the sweetness was there, if not necessarily the pronounced taste of sweet potato.
Different expectations, I guess.
Michael
W
whipappeal
Guest
Baked Sweet Potato Sticks For Quick Appetizer
If you are into sweet potatoes, you might enjoy baked sweet potato sticks for a quick and easy appetizer. Have you ever tried making that before? There's a recipe for them here:
http://holiday.safeway.com/apps.cfm?rid=1
http://holiday.safeway.com/images/big1.jpg
If you are into sweet potatoes, you might enjoy baked sweet potato sticks for a quick and easy appetizer. Have you ever tried making that before? There's a recipe for them here:
http://holiday.safeway.com/apps.cfm?rid=1
http://holiday.safeway.com/images/big1.jpg