Unlike other baking lovers, I like to bake soft, sweet fluffy dinner rolls instead of French bread or sour dough bread. Mashed sweet potato is a great ingredient in making dinner rolls. It gives the rolls such pretty and bright vibrant yellow color, light sweetness and softer texture.
250 g bread flour
1 1/2 teaspoon yeast
50 to 60 g whole milk
100 to 110 mashed sweet potato
1 large egg
40 g sugar
20 g butter (soften, or heated in microwave for a few seconds )
3 to 4 gluten flour
1/4 teaspoon salt
egg wash or honey + water for brushing
You can get mashed sweet potato from baked, boiled or steamed sweet potatoes. Please remember that water content will differ greatly in each cooking ways. You may need to adjust how much bread flour is needed here depending on the mashed sweet potato. I get mine from baked sweet potato.
I add extra gluten flour to help with bread texture because 100 g mashed sweet potato is a lot for this recipe.
Heat the milk in microwave for 30 seconds; add the milk to bread machine container; dissolve yeast into the warm milk; and let it sit for 5 minutes.
Add eggs, flour, gluten flour, sugar, salt and mashed sweet potato; start dough cycle. My bread machine will knead the dough for 20 minutes and proof for an hour.
When kneading is done, abort the cycle; add diced butter; and start the dough cycle again. It will knead the dough for another 20 minutes, which should be able to get the dough past window panel test.
When the dough is doubled in size, transfer it to a well dusted wooden board. Gently press down and knead for a minutes; cover and let it sit for 10 minutes.
Divide the dough into 32 equal pieces. Roll each piece out; and line up four together.
Roll them up from one end
Cut it right in the middle. Now you have two yellow roses!
Repeat the process until all dough pieces are turned into roses. Place them cut side down in a greased baking pan; cover; and let it proof again for another 30 to 40 minutes.
Preheat the oven to 400F/204 C.
Brush the bread with egg wash or honey + water. Bake for 14 to 16 minutes. Cover the bread with a large piece of foil if necessary to prevent dark color on top.
How beautiful they are!