Sweet Potato Ginger Rolls
Description
These Sweet Potato Ginger Rolls offer a delightful twist on traditional yeast breads, combining the earthy sweetness of mashed sweet potatoes with the zesty warmth of fresh ginger. The dough is tender and slightly sticky, resulting in soft, pillowy rolls with a subtle orange zest aroma. Perfect for holiday dinners, Thanksgiving tables, or as a comforting side dish for soups and stews, these rolls bring a homemade touch to any meal. The addition of nutmeg and grated orange rind enhances the flavor profile, making them distinctively fragrant.Directions
-
In a medium bowl, dissolve the active dry yeast in the lukewarm water. Let stand for a few minutes until frothy.
-
In a separate bowl, combine the sugar, nonfat dry milk powder, and warm water. Stir until the sugar and milk are dissolved.
-
Add the yeast mixture to the sugar-milk mixture. Stir in the grated fresh ginger, grated orange rind, coarse salt, and grated nutmeg.
-
Whip the soft butter into the mashed sweet potato until smooth. Add this sweet potato mixture to the yeast mixture and stir to combine.
-
Gradually stir in the all-purpose flour. Beat the mixture vigorously with a wooden spoon or mixer for about 1 minute until a smooth, thick dough forms.
-
Cover the bowl tightly with plastic wrap. Place the bowl over a pan of warm water (or in a warm, draft-free place) and let the dough rise until doubled in volume, approximately 45 minutes to 1 hour.
-
Turn the dough out onto a lightly floured work surface. Punch down the dough gently and knead it for a few turns until smooth. Do not over-knead.
-
Divide the dough into 36 pieces, each slightly smaller than a Ping-Pong ball. Since the dough may be sticky, use floured hands to gently roll each piece into a smooth ball.
-
Arrange the rolls on one or two large baking sheets greased with butter or oil. Ensure they are placed side by side but not crowded, allowing room for expansion.
-
Cover the rolls with a clean kitchen towel and let them rise in a warm place for 30 minutes, or until puffy.
-
Preheat the oven to 350°F (175°C).
-
Brush the tops of the risen rolls with the beaten egg mixture. Sprinkle sesame seeds evenly over the top of each roll.
-
Bake in the preheated oven for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
-
Remove from the oven and serve warm.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.6g3%
- Cholesterol 2.3mg1%
- Sodium 71mg3%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 1.0g4%
- Sugars 1.5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough will be quite sticky due to the sweet potato content. Use floured hands or a bench scraper to handle it, but avoid adding too much extra flour as it can make the rolls dense.
For best results, ensure the water used for the yeast is lukewarm (about 105-110°F or 40-43°C). Water that is too hot will kill the yeast, while water that is too cool will not activate it properly.
These rolls freeze well. Once completely cooled, place them in an airtight container or freezer bag. To reheat, thaw at room temperature and warm in a 300°F oven for 5-10 minutes, or microwave individually for 15-20 seconds.
If you prefer a milder ginger flavor, reduce the amount of grated ginger to 1/2 tablespoon. You can also add a pinch of cinnamon for extra warmth.
