|Here in the south we make potato rolls with sweet potatoes, I use to make this dough with regular white potatoes, either way its a great recipe and addition to any holiday meal! Enjoy! |
Happy Thanksgiving to all!
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cinnamon (omit if using white potatoes)
5 tablespoons butter
2 cups cooked and mashed sweet potatoes (or white)
1 teaspoon lemon juice
1 egg, slightly beaten
5 to 7 cups sifted all-purpose flour
In a measuring cup, combine warm water and yeast; stir to dissolve. Set aside. In a small saucepan, scald milk; add sugar, salt, cinnamon, and butter. Stir in butter until melted. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of the flour and blend with a heavy duty mixer for about 1 minute, around 3 minutes for hand held. Add more flour to make a stiff dough.
Knead with industrial style mixer until smooth, or by hand. Place dough in a warm area cover with plastic film and towels over the top for no drafts. Let rise until double in size, around two hours. Punch down and knead once more,Roll dough out to 1/2 inch thick and with a chefs scissors or sharp knife cut into squares or shape into rounds tucking the dough on both sides of the circles under. Place in parchment lined baking sheet and inch apart, cover, and let rise until double in size again. Bake rolls at 400° for approximately 20 minutes, they will be spread into each other. Brush tops with melted butter, sprinkle with a little garlic powder and parsley for garnish.