First, there's the Sweet Potato Pan Roll. You thought the original was soft and moist, wait until you try this bad boy! It is amazing. I was out of regular potatoes and wanted to make some bread. I wondered what these would taste like, and oh-my-gosh I am so glad I was out of potatoes that day! I might never go back! The flavor is very similar to the originals (even my super particular husband liked them and ate a few more; and a few more after that). The difference is in the texture. I can't say enough good things about them! It's a must try!
Sweet Potato Pan Rolls- 1 lg sweet potato; peeled, chopped (~1 c)
- 1 c potato cooking water reserved
- 2 pkg active dry yeast
- 1 tspn sugar
- 1/2 c butter, melted
- 1/2 c honey
- 1/4 c vegetable oil
- 2 eggs
- 2 tspn salt
- 6-7 c flour
The second type that I can't get enough of is the one I make the most. I decided to try out whole wheat. They have an amazing sweet undertone to the bread that's not overbearing at all. It didn't effect the moisture content at all or the rising of the bread. It did help the fiber content, though, which is the part I was happy about.
Baking Note: when adding the flour, start with 1 c white flour and alternate after that with the whole wheat. After achieving 3 c whole wheat, complete the dough with white flour. This balance keeps them from becoming too dense.
- 2 med potatoes; peeled, chopped (~1 c)
- 1 c potato cooking water reserved
- 2 pkg active dry yeast
- 1 tspn sugar
- 1/2 c butter, melted
- 1/2 c honey
- 1/4 c vegetable oil
- 2 eggs
- 2 tspn salt
- 3 c whole wheat flour
- 3-4 c white flour
In a saucepan, bring the potatoes to a boil in water. Boil potatoes until they are soft and easy to mash, about 15 - 20 minutes. Drain, reserving 1 c of the cooking water. While the water cools to 110 - 115 degrees, mash the potatoes and set aside.
In a mixing bowl, dissolve yeast and sugar in reserved water that's cooled to the proper temperature. Let it rise for about 5 minutes. Then, add mashed potatoes, butter, honey, oil, eggs, salt and 1 c flour. Beat until smooth and continue to add flour one cup at a time until your dough is springy and a little sticky, but no so sticky that it stays on your finger. I have found that during more humid times of the year, it takes more flour and during more dry times of the year, it takes less. Keep that in mind as you're adding flour.
Turn your dough out on a floured surface. Knead it for about 1-2 minutes and then place it in a buttered bowl and cover it with some towels to let it rise. It will need about an hour to double in size. Pull it out afterwards and knead it down. Divide the dough into 3 equal pieces. Each piece will be divided and formed into 10 dough balls, making 30 rolls total. Place 10 rolls into a greased round cake pan, and do that 2 more times for 3 cake pans total. Cover with your towels and let the rolls rise once more for about 30 minutes.
Bake at 375F for 15-25 minutes. I know that's a huge range, but it depends on how baked you like them. We like our bread barely baked, which is why they are so light in color. Therefore, I only bake for about 15 minutes. My Mom likes them baked longer and bakes for 22 minutes. It totally depends on what your preferences are. When finished baking, place them on wire racks to cool. They do freeze really well. I place them in twist-tie bags and remove the excess air in the bag before placing them in the freezer. To thaw them out, just pull them out, or if you forget until the last minute (been there, done that) simply put them into the microwave on defrost for a couple minutes. You are going to love these rolls!
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