Sweet Potato Rolls
In the shadows of super trendy pumpkin lies the sweet potato. A classic Thanksgiving favorite that still remains somewhat of an underdog yet a staple fall root veggie. I would like to think it is slowly gaining in popularity – and not just in the format of a French fry. Sweet potatoes are versatile and fun to bake in many different forms. These bread rolls are a soft treat and a great way to get two dishes from one batch of mashed sweet potatoes (or a great way to use up leftovers).
Believe it or not, the base of this recipe maybe considered a classic. I’m still in the process of growing my classic cookbook collection and I found this Sweet Potato Roll recipe in my newly purchased “Beard on Bread” cookbook (more recipes to follow!), by great American foodie and Paula Peck mentor, James beard. I of course made a few adjustments. I added raisins that had been soaked in apple cider (to maintain their plumpness after the rolls are baked). The raisins can be eliminated for more savory rolls. I love the combination of raisins and bread so this was a natural addition I couldn’t resist.
This bread roll recipe requires yeast, so it does require time and patience. If you’re not accustomed working with yeast, don’t be scared. Once you understand the basics, it’s fairly easy and the same concepts can be applied to all different types of bread. There are two tips I find helpful: 1. a warm liquid and a sugar or sweetness to initially activate the yeast 2. kneading the dough until it’s soft and springy. I won’t say this will make your bread rolls foolproof but it will definitely help. Warm sweet potato rolls slathered with butter are worth it. The sweetness and texture of the mashed sweet potatoes create soft flavorful rolls that are the perfect addition to your Thanksgiving meal (or Thanksgiving leftovers).