Sweet Potato Rolls
adapted from King Arthur Flour
1/2 cup soy milk
2 tsp instant yeast
2 tbsp oil
1 tsp salt
3/4 cup cooked mashed sweet potato
3 1/4 cups all purpose flour, or more as needed
Have your sweet potatoes mashed and ready to go.
Place the milk, yeast, salt, egg, oil and sweet potato in a bowl,and whisk to blend.
Add most of the flour,
and stir to form a shaggy dough.
Gather the dough and turn it out onto a floured surface.
Kneaded until it is smooth and not sticky, about five to six minutes.
Place in a large bowl, grease the top and turn to coat. Set aside to rise for about an hour and a half.
The dough will not have doubled but will be noticeably puffy.
Turn the dough out onto a floured surface.
Portion the dough, I opted for ten rolls.
Roll the dough into logs and allow to rest for easier rolling.
Roll the dough into strands and shape each individual into a kaiser shape. Takes lots of practice, but you'll get it right.
Place on a parchment lined baking sheet and allow to proof for about 35 minutes. Preheat your oven to 375.
Once proofed, glaze the rolls with a beaten egg. Top with sesame seeds, if desired.
Bake for 17-19 minutes until nice and golden brown.
These rolls have been Yeastspotted!