This is adapted from the November 2015 edition of Bon Appetit magazine: Pull-apart Potato Rolls. It substitutes a plump Trini sweet potato for the large Yukon gold potato called for in the recipe. It is also simplified. Bread made with love and care is very forgiving.
Sweet potato, one large (mine come from Narvin in the Green Market Santa Cruz)
Milk, about one cup and a splash of goat's milk
Flour, about four cups
Yeast, one packet dried
Brown sugar, two heaping tablespoons
Eggs, 3 beaten
Salt, a tablespoon
Oil to grease pan
Butter to wipe on the tops of the rolls
Boil potato until a knife goes in easily. Peel and crush - use a potato ricer and remove stringy pieces.
Mix milk in crushed potato and whisk to remove lumps. Mix in one and a half cups flour, yeast, sugar. Mix to a sticky moist dough. Cover and let dough rise, approximately 30 minutes.
Beat eggs and salt. Mix eggs and two cups flour into the dough. Add flour by handsful as you knead to a soft sticky consistency. Roll into a ball and cover. Allow to rise another 30 minutes or so.
Grease a baking sheet (approx. 9 by 13 inches or slightly larger) with vegetable/ coconut oil. Roll small balls (size of a small egg). Set out balls on the baking sheet almost touching: you should get 18 to 24 balls. Brush with butter and sprinkle with sea salt. Allow to rise for 15 minutes or so - while oven is heating.
Heat oven to 400 degrees F. Bake rolls for 15 to 20 minutes. Cool for 30 minutes or so before serving.
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| Sweet potatoes grown by Narvin for the Green Market Santa Cruz |
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| Choose a round or long sweet potato |
Sweet potato, one large (mine come from Narvin in the Green Market Santa Cruz)
Milk, about one cup and a splash of goat's milk
Flour, about four cups
Yeast, one packet dried
Brown sugar, two heaping tablespoons
Eggs, 3 beaten
Salt, a tablespoon
Oil to grease pan
Butter to wipe on the tops of the rolls
Boil potato until a knife goes in easily. Peel and crush - use a potato ricer and remove stringy pieces.
Mix milk in crushed potato and whisk to remove lumps. Mix in one and a half cups flour, yeast, sugar. Mix to a sticky moist dough. Cover and let dough rise, approximately 30 minutes.
Beat eggs and salt. Mix eggs and two cups flour into the dough. Add flour by handsful as you knead to a soft sticky consistency. Roll into a ball and cover. Allow to rise another 30 minutes or so.
Grease a baking sheet (approx. 9 by 13 inches or slightly larger) with vegetable/ coconut oil. Roll small balls (size of a small egg). Set out balls on the baking sheet almost touching: you should get 18 to 24 balls. Brush with butter and sprinkle with sea salt. Allow to rise for 15 minutes or so - while oven is heating.
Heat oven to 400 degrees F. Bake rolls for 15 to 20 minutes. Cool for 30 minutes or so before serving.
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| Sweet potato rolls |
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| Anytime rolls with right amount of sweet and lightness |
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