Breads Healthy Sides Vegetarian

30 Semi-Healthy Days – Day 8: Sweet Potato Rolls

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I saw a recipe for sweet potato rolls on the interweb lately and thought that they looked and sounded delicious given my love for all bread and for sweet potatoes. It really is the best of both worlds! I will start out by telling you that the pictures I saw online of various version of sweet potato rolls did not look this orange, and they also turned out to be more perfect in shape than mine. That being said, orange is my favourite colour, and hardly anything worth having in life is perfect so I’m ok with my very bright, very large and very misshapen sweet potato rolls because they are delicious.

These were the perfect side for Easter dinner, and I made so many that my husband and I will most likely turn orange over the course of this week. There are worse things that have happened though. They taste delicious with just a little bit of butter, and they also make an excellent breakfast when toasted with jam. You can change up this recipe to include whatever herbs or flavours that you like. I went with some fresh thyme and oregano, and I think that next time I would add a little bit of minced garlic.

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Sweet Potato Rolls
1/2 cup warm water
1/4 cup warm milk
1 packet rapid rise yeast
1 Tablespoon sugar
2 teaspoons salt
2 eggs
4 Tablespoons butter, melted
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh oregano
1 sweet potato
5 – 5 1/2 cups flour

Preheat oven to 400 degrees F.

Polk the sweet potato with a fork a few times and place in the oven, directly on the rack. Let bake for 50 – 60 minutes until soft.

Peel and mash the sweet potato.

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Combine the water, milk, yeast and sugar in a small dish and set aside for 5 minutes until foamy.

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Combine the flour, salt, eggs, melted butter mashed sweet potato and herbs in the bowl of a stand mixer fitted with the dough hook.

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Add the yeast mixture and combine. 

Continue mixing until the dough forms a ball and pulls away from the sides of the bowl. Add flour as needed to get to this consistency.

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Place the dough in a large bowl greased with olive oil and cover with plastic wrap for about an hour until doubled in size.

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Divide the dough into 16 equal pieces and place on parchment-lined or greased baking sheet. Cover with a kitchen towel and let rise for another 30 minutes.

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Meanwhile, preheat oven to 350 degrees F.

Bake for 20 minutes until golden.

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30 Semi-Healthy Days - Day 8: Sweet Potato Rolls
Total time: 
 
Ingredients
  • ½ cup warm water
  • ¼ cup warm milk
  • 1 packet rapid rise yeast
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • 2 eggs
  • 4 Tablespoons butter, melted
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh oregano
  • 1 sweet potato
  • 5 - 5½ cups flour
Instructions
  1. Preheat oven to 400 degrees F.
  2. Polk the sweet potato with a fork a few times and place in the oven, directly on the rack. Let bake for 50 - 60 minutes until soft.
  3. Peel and mash the sweet potato.
  4. Combine the water, milk, yeast and sugar in a small dish and set aside for 5 minutes until foamy.
  5. Combine the flour, salt, eggs, melted butter mashed sweet potato and herbs in the bowl of a stand mixer fitted with the dough hook.
  6. Add the yeast mixture and combine.
  7. Continue mixing until the dough forms a ball and pulls away from the sides of the bowl. Add flour as needed to get to this consistency.
  8. Place the dough in a large bowl greased with olive oil and cover with plastic wrap for about an hour until doubled in size.
  9. Divide the dough into 16 equal pieces and place on parchment-lined or greased baking sheet. Cover with a kitchen towel and let rise for another 30 minutes.
  10. Meanwhile, preheat oven to 350 degrees F.
  11. Bake for 20 minutes until golden.

 

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