Visit our Bread Recipes page for more homemade bread ideas and explore our collection of Sweet Potato Recipes as well.
My family usually gathered at my grandparents’ house for Thanksgiving. Grandma’s table was never ornate and the dishes rarely matched, but it didn’t matter. We wore comfortable, casual clothes and filled the room with the smell of a holiday feast. More than the décor, it was the feeling of being welcomed that made her table special. Everyone who walked in could sense the food and the love that went into it.
When we sat down—table extended with all the leaves in place—no one worried about presentation. After Grandpa said grace, everyone reached for their favorite items. For me, it was always the rolls. Carbs and I have a long history, and Grandma’s rolls were legendary. She always made two kinds every year: Honey Potato Wheat Rolls and Buttery Crescent Rolls. Both were famous for being incredibly soft and buttery. Grandma would often save a few rolls in a small basket on top of the refrigerator just for me—not because a picky kid deserved it, but because she loved me and indulged my enthusiasm for bread.
The bread usually had the fanciest presentation on the table, tucked into a cotton towel-lined basket or bread bowl. Wherever the bread was, that’s where I could be found.
Sweet Potato Dinner Rolls
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 1/4 teaspoons yeast. Active Dry or Instant or one packet
- 1 1/2 cups warm water for best flavor, use potato cooking water
- 2/3 cup maple syrup preferably dark
- 1 cup lukewarm mashed sweet potatoes
- 2/3 cup butter softened to room temperature
- 2 eggs
- 1 1/2 teaspoons salt
- 2 cups white whole wheat flour
- 5 to 5 1/2 cups all-purpose flour
Instructions
To Make the Dough:
-
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and maple syrup. Stir gently and sprinkle the yeast over the top. Let stand for 2 minutes. Add the mashed sweet potatoes, butter, eggs, salt, and the white whole wheat flour, then stir to combine. Add 2 cups of the all-purpose flour and mix until even, then add the remaining flour a little at a time until the dough comes together. If using a stand mixer, switch to the dough hook and knead; otherwise, turn the dough onto a well-floured surface and knead until smooth and elastic, about 5 minutes. Transfer the dough to a large, clean bowl or dough bucket, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 5 days.
To Shape the Rolls:
-
Grease or butter two 9″x13″ rectangular pans, four 8″ round pans, or three standard muffin pans and set aside.
-
Turn the chilled dough onto a floured surface and punch it down. Divide the dough in half, then portion each half into 20 equal pieces (40 total). Roll each piece into a ball.
-
For standard dinner rolls, place the dough balls into the prepared pans (five rows of four in each rectangular pan or ten per round pan). For cloverleaf rolls, divide each ball into three smaller pieces, roll each piece into a tight ball, toss briefly with melted butter, and place three balls in each muffin cup. Cover with a clean towel and let rise in a warm, draft-free spot until puffy and nearly doubled in size, about 2 hours.
To Bake the Rolls:
-
Preheat the oven to 375°F (190°C).
-
Bake the rolls for 20 to 30 minutes, until golden brown. If you like, brush the hot rolls with melted butter for extra shine and flavor.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the ingredients you actually use and your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your photos!
This post was originally published November 14th, 2014.