No-Knead Sweet Potato Dinner Rolls
- 3/4 cup warm water
- 1 scant tablespoon active dry yeast
- 1 cup mashed sweet potatoes
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 & 1/2 to 2 teaspoons salt
- 4 cups whole wheat flour (or 2 cups whole wheat flour + 2 cups all purpose flour)
- To make the mashed sweet potatoes, roast a medium-sized sweet potato (about 9 ounces) in a 400°Fahrenheit oven until completely soft. Strip off the skin and mash.
- For extra richness, brush the tops with melted butter or egg yolk before baking.
- Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, milk, melted butter, brown sugar, and 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 size, 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 knife or pizza cutter divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking tray. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm place.
- About 20 minutes before the rolls are finished rising, preheat the oven to 400°Fahrenheit. Remove the cover and bake the rolls for 20 to 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.
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 reheat, let them thaw on the counter and then warm them in a 300°F oven for 15 minutes.
I have heard ever so often about a lot of children loving bread and buns over rotis and chapathis. But with a lot of debate and proven research, it has been found that most of these products are prepared with processed and bleached flours with a whole lot of other unlisted ingredients. As a result, a lot of people have shifted to home-bakes, which include even perfectly risen breads and dinner rolls.
This recipe for gorgeous fluffy Sweet Potato Dinner Rolls is just perfect for a family dinner. Club them with a gorgeous curry or stew (vegetarian or non vegetarian) and it makes a wholesome and delicious meal.
How many of you celebrate Thanksgiving? I think these dinner rolls 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.
These tasty dinner rolls are sure to be a great hit at kid’s parties of any kind, family picnics etc. And since these are ‘No Knead’, they are fuss-free and simple to prepare. Go ahead and ask your little ones to help you make these as a weekend project! 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!
|Serving Size 1 Serving|
|Per Serving% Daily Value*|
|Calories from Fat 510|
|Total Fat 56.7g87%|
|Saturated Fat 33.1g166%|
|Dietary Fiber 22.2g89%|
|Vitamin A 34% · Vitamin C 43%|
|Calcium 43% · Iron 146%|