Sweet Potato Hot Dog Rolls

Sweet Potato Hot Dog Rolls

Sweet Potato Hot Dog Rolls

From my story, “Brain: Out Of Office

The Ingredients

1 cup diced raw sweet potato (approximately ½ a sweet potato)

½ cup milk, scalded

¼ cup canola oil

1 packages active dry yeast

3 ½ cups all-purpose flour (approximately)

¼ cup sugar

1 teaspoons salt

The Process

In a medium saucepan, boil the diced sweet potato until tender and cooked through, about 10 to 12 minutes. Drain thoroughly and transfer to a heat-proof bowl. Mash the potato with a fork until smooth.

In a small saucepan, heat the milk over medium heat just until the milk begins to boil, then immediately remove from the heat and set aside.

In the bowl of a stand mixer fitted with the dough hook, combine 1 cup flour, sugar, salt, and the yeast. Mix the dry ingredients at low speed for a few seconds, just to combine.

Pour the hot milk and oil into the dry ingredients and mix on medium low speed until combined into a wet batter. Add the mashed sweet potato and increase the speed to medium and beat until smooth, about a minute.  Scrape down the sides of the bowl with a rubber spatula.

Add about 2 ½ cups more flour to make a soft dough. Continue kneading at low speed until the dough is smooth and elastic, about 10 minutes. (You may need to add more flour, a tablespoon at a time, to keep the dough from sticking too much to the sides of the bowl. The finished dough will still be a little sticky, but should only stick to the bottom of the bowl a bit.)

Turn dough onto lightly floured surface and knead until smooth and elastic, about a minute. Shape dough into a ball and place in large greased bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball. Divide the dough into 12 even pieces. With your hands, roll each piece into a cigar-shaped cylinder, approximately 5 ½” long.

Place the dough cylinders so they are touching side by side into a greased sheet pan (the kind with sides, not a cookie sheet).

Cover with a lightly damp kitchen towel, and allow the buns to rise in a warm place for another 30 minutes.

Preheat oven to 375˚F. Bake the rolls until the tops have browned, approximately 14 to 16 minutes.

When cool, use a serrated knife to make a slice in the top of each roll, approximately ¾ of the way through the roll.

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