On a recent episode of Southern at Heart Chef Damaris was making her grandma’s potato rolls which made me wonder if it could be done with sweet potatoes. Sure enough, a Google search lead to several recipes so I picked 3 that looked good and altered/combined them into one I wanted to try. I started with baking a large sweet potato in the PG1000 from Cookshack until it was tender;
I heated the milk and added the yeast to it and let it set for about 5 minutes, then blended everything but the flour in the stand mixer. I used shortening instead of the butter that the other recipes called for in an attempt to keep the rolls light and fluffy. I added the flour 1 cup at a time just until it was mixed, making a very sticky dough. The dough was covered with a clean towel and allowed to rise for almost 3 hours
While the dough was rising I started on supper. Kristi had been wanting a fire pit so that’s what she got for our anniversary. When she got home that evening she had to cook supper on it, but that was just roasting some wieners and for dessert we had roasted marshmallows.
I bought the fire pit with a cooking grate and used that to make some turkey steaks for supper.
After the dough was allowed to rise I covered it with plastic wrap and put it in the fridge until morning since I wasn’t going to bake it right away. Sunday morning I got the dough out, floured my work surface and the dough and pressed it into a large disk.
I then divided it in half and rolled the 2 halves, then divided each one into 12 sections,
then rolled them into balls, and placed them into a greased baking pan and let them rise for another hour.
While they were rising I made some Scotch Eggs using my home made sausage and cooked them in the PG1000.
By the time they were done it was time to put the rolls in and let them bake at 400° for 20 minutes. As soon as they came out I brushed the tops with some melted butter.
And this was our breakfast:
As you can see, the rolls came out light and airy. They are good warm or cold and have a mild flavor that doesn’t conflict with any jams or jellies that you might want to put on them. You could also make these with regular potatoes. I wonder if it would work with left over mashed potatoes? I guess that will be something to try on another day…….
Naughty Nurses BBQ Sweet Potato Rolls
- 1 cup of milk
- 2 tablespoons Brown Sugar lightly packed
- 1/4 shortening
- 1 packet quick acting yeast
- 1 1/2 teaspoon table salt
- 1 large egg
- 1 cup sweet potato mashed
- 3 cups all purpose flour
- Warm milk to 90°, if you go much over that allow it to cool before adding yeast. Let set for 5 to 10 minutes.
- Combine potato, shortening, sugar and salt. Add milk and yeast mixture when it is ready.
- Add flour 1 cup at a time and mix just until no dry flour is visible. Do not over mix! You will have a very sticky dough at this point.
- Cover with plastic wrap or a clean towel and allow to rise at least 2 hours, and as much as 5 hours.
- The dough is ready at this point, but it will be easier to work if it refrigerated for 2 hours and can be refrigerated overnight if desired.
- Sprinkle your work surface with flour and turn dough out on top of it, then sprinkle a little more flour on top. Press dough into a large disk about 1/2 inch thick.
- Divide dough in half and make 2 rolls, then divide each roll into 12 balls.
- Place balls in a well greased baking dish, cover and allow to rise for another hour. The number of balls in a pan can vary, 12 in a 9×13 pan will allow the edges to just touch. Feel free to experiment!
- Bake at 400° for 20 minutes until done and tops are golden brown. Immediately brush tops with melted butter.
- If you have any leftovers, they will keep several days in an airtight container.