These soft and airy sweet potato rolls are perfect for the job. Their interior reminds me of classic potato buns: airy, but smooshes easily into a doughy bite. They're wonderful served warm with honey and butter. 
oggi-icandothat
Pinoy Sweet Potato Rolls
Ingredients
- 1 packet instant yeast
- 3 cups unbleached all-purpose flour
- 1 cup cooked and mashed sweet potatoes
- 1 egg, room temperature
- ½ cup buttermilk or whole milk
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 3 tablespoons butter
- extra flour for dusting, optional
- In a bowl of a stand mixer with the paddle attachment, mix 1 cup flour and yeast, add egg and mashed sweet potatoes and mix on low for 1 minute.
- In a saucepan heat buttermilk, sugar, salt, and butter. Stir until butter is melted and temperature of mixture reaches 120°F. Pour milk mixture into the mashed sweet potato mixture. Mix on low speed for 1 minute. Stir in 1 cup of the flour and beat at medium speed for about 2 minutes. Add enough flour to make a soft dough. Remove paddle attachment and replace with dough hook. Knead on medium speed until smooth and elastic, about 8 minutes. Place dough in a lightly oiled bowl, brush top of dough with oil , cover tightly with plastic wrap and let rise until doubled, about 1 hour.
- Remove dough from bowl and transfer onto a clean surface. Knead dough lightly to remove air bubbles. Cut into 18 pieces and shape into ovals or rounds. Place on silpat or lightly greased sheet pan 1 inch apart, cover with plastic wrap, and let rise until double in bulk, about 40 minutes.
- Dust tops of rolls with flour, if desired. Bake rolls in a preheated 400°F oven for approximately 20 minutes.
0 comments :
Post a Comment