Sweet Potato Roll Recipes

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

SWEET POTATO PAN ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.

SWEET POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

SWEET POTATO ROLLS

Steps:

• Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
• Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

SWEET POTATO ROLLS

Steps:

• Place the warm water in a small bowl, and sprinkle with yeast. Let stand until yeast is dissolved and mixture is foamy, about 7 minutes.
• In a small saucepan, heat milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in sugar, salt, and cardamom. Let cool slightly.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Combine sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in egg and milk and yeast mixtures until smooth.
• Switch to the dough-hook attachment. Add flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.
• Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until dough is doubled in bulk, about 1 hour.
• Punch down dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut dough into 20 equal pieces, and shape into rolls.
• Place rolls on prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.
• Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush rolls with melted butter. Bake until tops of rolls are golden, about 20 minutes, rotating pan halfway through. Transfer to a wire rack; serve hot or at room temperature.

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

SWEET POTATO ROLLS

Steps:

• Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to 130°F.
• Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
• Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm.

SWEET POTATO YEAST ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
• Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
• Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
• Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
• Place dough in a bowl coated with cooking spray, turning once to coat the top.
• Cover & let rise in a warm place until doubled, about 1 1/2 hours.
• Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
• Roll each ball into a 10" rope, then tie each rope into a loose knot.
• Place the knots of dough 2" apart on baking sheets coated with cooking spray.
• Cover & let rise until doubled, about 30 minutes.
• About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
• In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
• Bake for 15-17 minutes or until lightly browned.
• Remove from pans to cool on wire racks.