I had decided to make Amish White Bread again, since we're out of bread. Ya'll almost missed out on a post! BUUUT I talked myself into trying something new and made Sweet Potato Rolls instead. These make a really soft, hearty roll. If you're expecting lots of flavor you'll be disappointed at first like I was. But these accompany flavorful foods well, and kick it up with a little depth of their own.
My main changes from the original recipe are: I doubled the recipe minus one egg (I'd run out) and I left the first rise for 3 hours instead of 1. Afterward the dough was falling over the sides of the bowl. I got so excited, I completely missed taking that picture.
We all really liked these dense fluffy rolls. In fact, I gorged myself so much that I was still full when I woke up this morning!
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup sweet potato puree (canned or homemade)
1 cup warm water, ~ 110 degrees F
1/4 cup and 2 tablespoons margarine, softened
2 teaspoons salt
4 eggs
7 cups all-purpose flour
Equipment:
Mixer with dough hook
9x13 pan
Directions:
- Combine water, yeast, and 2 tablespoons sugar in the mixing bowl
- Add remaining ingredients EXCEPT the flour and stir till well incorporated
- Slowly incorporate flour until the dough forms a ball and starts to pull away from the edges of the bowl
- Remove the bowl from the mixer and coat the ball of dough in oil
- Cover and let rise for at least 1 hour
- Punch down the risen dough and let rest for a few minutes
- Separate the dough into uniform balls and place in the pan.
- Let rise until doubled
- Bake at 375F until toothpick comes out clean ~ 20 minutes
- Serve hot (though also good cold)
Cost:
| Sweet Potato | 0.75 | |
| Yeast | 0.66 | |
| Sugar | 0.08 | |
| Butter | 0.5 | |
| eggs | 0.5 | |
| Flour | 1.03 | |
| 3.52 | .15 c each |
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