this recipe answers two questions:
can i make my favorite potato rolls even better?
and what happens if i leave a sweet potato on the kitchen table overnight?
with two very creative brothers around, the answer to the second question is above.
an anatomically correct potato mole.
and the answer to the first question, yes!
sweet potatoes give the rolls more flavor and fantastic color without compromising that wonderful texture.
(sweet)potato rolls (adapted from annie's eats potato roll recipe)
1 large sweet potato, peeled and cubed
1/3 cup unsalted butter
2 tbsp granulated sugar
1 tbsp honey
1/2 tsp. salt
1 egg
1/2 cup whole milk
1 1/8 tsp instant yeast
1/4 cup reserved potato water, lukewarm, with 1 teaspoon sugar added to it
3 cups flour
boil potato until tender. drain and reserve water. mash the potato and measure out 1/2 cup, set aside to cool.
warm the milk and combine with 1/4 cup of potato water, stir in yeast. let rest for about 5 minutes.
mix the mashed potato together with the butter (softened), sugar, honey, salt and egg. stir in yeast mixture. gradually add the flour, about 1/2 cup at a time, until a soft dough forms.turn the dough out onto a well floured surface and knead for about five minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. transfer the dough to a lightly oiled bowl, turning once to coat. cover with plastic wrap and let rise in a warm place until doubled in bulk, about an hour.
line a baking sheet with a silpat or parchment paper. turn the down out onto a lightly floured surface and punch it down. form into about 16 small rolls. place the rolls on the prepared baking sheet, about 1 1/2 inches apart. sprinkle the rolls with a dusting of flour. cover with a towel and let the dough rise again until the rolls double in size, about 30-45 minutes.
preheat the oven to 400f.
bake for 10-12 minutes or until starting to turn golden.
