Brown-Buttered Sweet Potato Buttermilk Rolls



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Brown butter. 'Nuff said.MORE+LESS-

Updated November 11, 2014

1

cup peeled, cooked and mashed sweet potato, cooled to room temperature

2

cups buttermilk, room temperature

1/2

cup unsalted butter, melted and cooled, plus 2 tablespoons for browned butter

4 1/2

teaspoons (2 packages) active dry yeast

6

to 7 cups Gold Medal™ Better for Bread™ bread flour or Gold Medal™ unbleached or all-purpose flour

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  • 1

    In a large bowl or the bowl of a stand mixer fixed with the whisk attachment, whisk together sweet potato, buttermilk, egg, butter, sugar and yeast until thoroughly combined.

  • 2

    Replace whisk attachment with paddle attachment and stir in one cup flour with the salt. Gradually add more flour, about a cup at a time, until mixture turns into a soft dough.

  • 3

    If using a stand mixer, switch to the dough hook and knead on medium speed for 5-6 minutes, adding more flour as necessary until dough pulls away from the sides and is slightly sticky but not tacky; and if kneading by hand, place dough on floured countertop and begin to knead, 8-10 minutes, adding more flour as necessary until dough is smooth, elastic and slightly sticky. Note: You might not use all the flour, and that’s OK.

  • 4

    Shape dough into a round ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 hour.

  • 5

    Punch down risen dough and cut in half with a knife or pizza cutter. Cut into quarters, then into 8 pieces, then into 16. Roll each piece into a ball, pulling the skin taut on the top so its smooth and round. Place rolls on a parchment paper-lined baking sheet or baking stone about 1 inch apart. Let rolls rise, uncovered, 15-20 minutes.

  • 7

    Meanwhile, brown your butter: Place 2 tbsp unsalted butter in a small saucepan over medium-low heat. Let butter melt, stirring occasionally, until it turns a golden brown. Remove from heat and pour into a small bowl.

  • 8

    Gently press down on the tops of the rolls to flatten them slightly. Using a pastry brush, brush the tops of the rolls with the browned butter. Bake rolls for 20 to 25 minutes until puffed and lightly brown. Cool completely on a cooling rack before serving.

  • 9

    To freeze, cover rolls, connected and in tact or split into two parts, with plastic wrap, then with heavy-duty aluminum foil. They should keep well for up to 8 weeks.

No nutrition information available for this recipe

More About This Recipe

  • It’s T-minus two days before the big day, people: Christmas is very nearly upon us!

    Do you know what you’ll be putting on the holiday dinner table? If not, grab a paper bag, sit down and stop freaking out – this recipe has got you covered. Well, partly covered (but a very tasty part!).

    These Brown-Buttered Sweet Potato Buttermilk Rolls are sure to knock the socks off anyone who graces your dinner table this Christmas. They’re easy to make, taste delicious and here’s a bonus – you can make them right now while (you’ve still got some of your marbles left) and save yourself some time on Dec. 25.

    The three star players in these rolls are as follows: Sweet potato. Brown butter. In case you haven’t guessed as much. It’s the trifecta of the dinner roll kingdom. Not many other combinations of flavors can give you such bliss in one single bite. The browned butter is nutty and, well, buttery. The sweet potato is sweet and subtle, and the buttermilk is creamy and tangy. Slather even more butter (and a drizzle of honey, my favorite!) onto a warm roll and it’s a Christmas miracle.

    So before you get all Grinchy, take a breath and get cracking on these rolls ahead of time. And have a very merry Christmas.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Lokshe (Lokše)

An indispensable part of the Slovak kitchen are lokshe (lokše, lokša singular). They are thin pancakes made out of potato dough that are baked on a hot plate or an ungreased frying pan. They are kind of like Slovak tortillas. These will be found on any Christmas table! You will also find them offered at Christmas markets held in just about every town during the holidays. Today I am again at my grandma, so I watched as she prepared a batch. Follow the following easy steps to prepare this delicious and cheap Slovak treat at home.


Start by boiling unpeeled potatoes (zemiaky v kožke, potatoes in skin). Don’t boil them all the way, just long enough so that you can stick a fork in part of the way. Remove the skin, and grate them.


Then add about a cup of flour (múka) and a dash of salt (soľ). Work into dough.


Transfer onto a floured board, and roll into a tube some 2-3 inches in diameter. Cut out individual slices about an inch thick.


Then take each piece and transfer onto a floured section of the board. Sprinkle more flour on top. Pat it down a bit with your fingers and roll out with a short back-and-forth motion until you have a pancake some 1 or 2 millimeters thick.


Then bake on an ungreased frying pan, hot plate, or, like my grandma did, directly on her wood burning stove (šporák). Bake each side for few minutes, until they look done – they’ll get dark spots. Grease one side with oil (olej).


Fill with sauerkraut (kyslá kapusta) and roll into a pancake. Or, fold over and over again to make a little sachet.


I also convinced my grandma to try them filled with raspberry jam (malinový lekvár) and topped with poppy seeds with sugar (mak s cukrom), the way I had them in Bratislava on New Years. They are delicious like that, although my grandma wasn’t quite sold: Chutia ako palacinky (They taste like crepes) she said. Yes, the traditional way is to eat them with sauerkraut or cabbage.


You can also eat them plain. They are great like that as a light snack with tea or coffee. Lokše are typically eaten on Christmas after the traditional helping of kapustnica and fried carp. Lokše are also eaten on Good Friday.

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Earl Grey blueberry muffins with cinnamon streusel (page 18)

From Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains Half Baked Harvest Cookbook by Tieghan Gerard

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  • Categories: Cakes, small Afternoon tea Breakfast / brunch
  • Ingredients: milk Earl Grey tea bags honey Greek yogurt egg yolks all-purpose flour blueberries salted butter ground cinnamon pecans or walnuts

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