Mississippi Sweet Potato Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These rolls are gold and light as a feather and have a tasty, but not overpowering, flavor. We developed the recipe for a caterer who was doing a party for an investor who had just purchased a sweet potato farm. Read more . These are soft rolls. Ingredients:
1 1/2 cups cooked sweet potato |
1 cup potato water |
1 cup milk |
1 tsp cinnamon |
1/3 cup dry milk |
2 pks dry yeast |
1/4 cup butter, melted |
1/2 cup sugar |
1 egg |
1tsp salt |
1/2 tsp nutmeg |
5 1/2 cups flour |
Directions:
1. Wash and chunk unpeeled sweet potato and simmer until tender. Remove and peel immediately. Cool. Reserve potato water for later use. Mash potato meat.
2. Add salt, nutmet, sugar and cinnamon.
3. Add one cup reserved potato water and milk and puree.
4. Add yeast to puree. It should be warm, about 100 degrees.
5. Let yeast proof.
6. Add melted butter and beaten egg.
7. Add dry milk and about 5 cups flour.
8. Knead until silver dollar pinch of dough stretches without breaking. Add additional flour if necessary to get right consistency. If using mixer, it should pull away cleanly from mixer bowl. Or if by hand, it should be elastic. Place in greased bowl, cover and let rise until doubled. Punch down and form into rolls. Size and shape is your choice. Place on greased backing sheet and let rise until almost doubled. Remember dough will rise again in oven. bake at 325 until lightly browned.
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