Sweet Potato Honey Rolls

There is nothing I love more than fresh rolls right out of the oven. Typically “fresh” is more like re-heated or baked out of a popping can of Pillsbury dough.  During the holidays I try to experiment with at least one completely home-made recipe though, so this year I chose to make home-made sweet potato honey rolls using Jessica’s recipe from HowSweetEats.com.  I served them beside generous amounts of real butter and honey that both melted on contact.  The only thing disappointing was that they were neither gluten free nor vegan so not all of my family could enjoy them with me.

{Start with the sweet potato. peel, chop and boil for 20-25 minutes until soft, then mash}

{Mix water, yeast, 2 tablespoons of honey and olive oil.  Let sit until foamy, 15 minutes}

{Add potatoes, remaining honey, butter, buttermilk & salt}

{Gradually add flour and knead with a dough hook for 3 minutes}

{Cover and let rise in a warm place for 2 hours.  Then knead dough with a bit of flour until silky and divide in half. Roll into a rope and cut off two inch pieces.  Roll into a ball and place in greased baking pan or cupcake pan. Let rise another 35 minutes.  Then brush with beaten egg}

{Bake for 20-25 minutes.  Serve immediately with butter and honey on the side}

 

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