I promised I'd post a recipe for these sweet potato and caramelized leek rolls, and here I am, staying true to my word.
I need to mention that these rolls are dangerous. They will not last long unless you hide many of them deep in the freezer out of sight. The good news is that they freeze wonderfully, and they are easy to warm up one at a time, straight from the freezer. So you don't need to eat the whole batch right out of the oven, but I'm not saying you shouldn't. :)
If you like potato bread, these rolls will launch you into a whole new league of potato bread joy. Instead of regular old white potatoes, roasted mashed sweet potatoes are incorporated into the dough.
But why stop there, right?
I also sauteed thinly sliced leeks in olive oil until they were caramelized, and into the dough they went. It's incredible how after all the caramelization and the baking, you don't notice any pieces of leek in the bread, but rather the 'essence' of leek. All of the delicious flavor and still a smooth potato bread crumb. Ideal.
So those are the two secret ingredients: sweet potatoes and leeks! Let's get on with it then, shall we?
Ingredients
- 1 1/2 c cooked lightly mashed sweet potatoes (bake at 350F until fully softened, and allow to cool)
- 1/2 c caramelized leeks (cook in olive oil over low heat until nicely browned
- 1/4 c milk, at room temperature)
- 4 1/2 all purpose flour
- 1/3 c olive oil
- 2 whole eggs
- 1 1/4 t salt
- 1 packet (or 2 1/4 t) instant yeast
- 1/2 c water (room temperature)
Directions
- Dissolve the yeast in the water and wait about 10 minutes until it's frothy.
- Add the flour, sweet potato, leeks, eggs, milk, olive oil, and salt, and turn your stand mixer to medium speed. (alternately, mix by hand in a large bowl!)
- Slowly add the water and knead on medium speed for about 6 minutes more, until the dough clears the sides of the bowl and is smooth. (If it is not clearing the bowl, add a bit more flour, and if it's too dry, add a bit more water.)
- Allow to rise, covered with a towel, for about 1.5 hours, or until nearly doubled in size.
- Cut the dough into 16 pieces and roll each piece into a dinner roll shape.
- Arrange the rolls in a lightly oiled cast iron skillet
- Allow to rise once more for about 1 hour, or until they have noticeably puffed up
- Bake at 350F for about 30 minutes, or until the tops begin to brown.
- Take the rolls out of the oven, brush the tops with olive oil and immediately sprinkle with salt.
We used these rolls to chauffeur leftover thanksgiving turkey, stuffing, and cranberry sauce into our bellies, but they are just perfect either plain or warmed with a pat of honey butter too. Can't wait to make these babies again!
All content and images by 