Easy Baking Recipe: No-Knead Sweet Potato Dinner Rolls
Source: The Kitchn.com
In our opinion, a holiday table isn't complete without a big basket of
fluffy
dinner rolls. How else are you going to sop up the last bits of gravy?
These
soft and airy sweet potato rolls are perfect for the job. They're also very
nearly fool-proof, making them one less thing to worry about when planning
the meal.
These rolls get a very mild sweetness from the mashed sweet potatoes. We
think
they go perfectly with all the sweet and savory foods on a holiday buffet
table,
plus they're pretty great slathered with jam for breakfast the next
morning! You
can also substitute regular potatoes, yams, or pumpkin for the sweet
potatoes.
When it comes to large dinner parties and holiday buffets, we appreciate
no-knead recipes more than ever. The dough can be made the day ahead,
refrigerated, and made into rolls the next morning. You can also make them
ahead
of time and freeze the baked rolls. Warmed in the oven, no one will be able
to
tell they weren't baked fresh!
No-Knead Sweet Potato Dinner Rolls
Makes 2 dozen rolls
3/4 cup (6 ounces) warm water
1 scant tablespoon (1 package) active-dry yeast
1 cup (9 ounces) mashed sweet potatoes (see note below)
1 cup (8.5 ounces) milk - whole or 2% preferably
1/4 cup (2 ounces) unsalted butter - melted
2 Tablespoons brown sugar
2 teaspoons kosher salt
4 cups (20 ounces) all-purpose flour
Combine the water and yeast in a large mixing bowl and let stand until the
yeast
is dissolved. Add the mashed sweet potatoes, the milk, the melted butter,
the
brown sugar, and the salt. Stir until all ingredients are evenly combined.
Add
the flour, stirring until a shaggy dough is formed and no more dry flour is
visible. This dough will be very sticky.
Cover with plastic wrap or a clean kitchen towel and let stand until
doubled in
bulk, at least 2 hours or as long as 5 hours. The dough can be used
immediately,
but it's easier to work with if you can refrigerate it for at least 2
hours. The
dough can also be refrigerated for up to 24 hours.
When ready to shape the rolls, sprinkle your work surface with a little
flour
and turn the dough out on top. Sprinkle a little more flour on top and
press the
dough into a thick disk. Use a bench scraper or knife to divide the dough
into
24 pieces. Shape into balls and place about 5 inches apart on a
parchment-lined
baking sheet. Cover and allow to rise until the rolls are roughly doubled
in
size, about 45 minutes in a warm kitchen.
About 20 minutes before the rolls are finished rising, preheat the oven to
400° Fahrenheit.
Remove the cover and bake the rolls for 20-25 minutes, until they are
puffed and
toasted brown. Serve warm or room temperature. Rolls are best the first
day, but
will stay fresh for several days after if stored in an airtight container.
Notes:
• To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce)
sweet potato in a 400° oven until completely soft. Strip off the skin and
mash.
• For extra richness, brush the tops with melted butter or egg yolk before
baking. So good!
• These rolls can also be frozen if you're making them ahead of time. Allow
the
baked rolls to cool completely, wrap them in aluminum foil, and freeze
them. To
re-heat, let them thaw on the counter and then warm them in a 300° oven for
15 minutes.
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