Part of the fun of Lyniece North Talmadge's The Sweet Potato Lover's Cookbook is the possibility of making meals that incorporate sweet potatoes into every course. That was precisely my plan for recipe-testing from the book. I began my day with these Sweet Potato Cloverleaf Rolls, lightly sweet, yeasted rolls with sweet potato purée mixed into the dough.
The recipe suggests a bread machine, but since that's one of the only gadgets that hasn't yet found its way into my kitchen, I went the old-fashioned knead-and-rise route. The sweet potato dough came together smooth and elastic, and happily not at all sticky. After a few hours of rising time, the dough was ready to be shaped into little balls, allowed to rise again, then baked.
Once the rolls had baked and browned, it was time to see what kind of flavor and texture the sweet potatoes lent to the bread. The purée added a nice moisture and a sweetness that was apparent without being overly sugary, and warm, fall flavors that would make them a wonderful addition to a Thanksgiving breadbasket.
As always with our Cook the Book feature, we have five (5) copies of The Sweet Potato Lover's Cookbook to give away this week.
Adapted from The Sweet Potato Lover's Cookbook by Lyniece North Talmadge. Copyright © 2010. Published by Cumberland House. Available wherever books are sold. All Rights Reserved.
Cook the Book: Sweet Potato Cloverleaf Rolls
About This Recipe
|Special equipment:||Bread Machine|
- 1 sweet potato, cubed
- Reserve 1/4 cup cooking water from sweet potatoes
- 1/2 cup nonfat dry milk
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons unsalted butter at room temperature, in 1/2 inch pieces
- 1/2 teaspoon Kosher salt
- 2 cups bread flour
- 1 teaspoon active dry yeast, instant or bread machine
- Milk for brushing tops of rolls
Place the cubed sweet potatoes in a saucepan with water to cover by 1inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain, reserving 1/4 cup of cooking water. Purée sweet potatoes.
Place 1⁄2 cup puréed sweet potatoes, cooking water, nonfat dry milk, brown sugar, butter, salt, bread flour, and yeast in baking pan fitted with kneading paddle. Press “menu” and select “dough/pizza dough.” Select “1 lb.” dough size. Press “start” to mix, knead, and rise. When dough is ready, remove from baking pan and deflate. Divide into nine equal portions. Lightly
coat nine-hole muffin tin with cooking spray. Divide each dough ball into three equal pieces. Roll each piece into a small ball. Arrange three small dough balls in each muffin cup. Cover with plastic wrap and let rise until doubled, about 30 to 40 minutes. Preheat oven to 375°. When rolls have doubled in size, brush tops with milk. Bake in preheated oven for 20 to 25 minutes, until lightly browned and hollow sounding when tapped. Remove from muffin tins and serve warm. May be made ahead and reheated to serve.