I really like the idea of pull apart rolls. The sweet potato adds really great flavor. Using the boiling water to mix with flour makes the dough really fluffy. I will be baking these rolls for thanksgiving this year.
video on youtube
Ingredients
- sweet potato 8oz
- 2T rosemary
- 3 1/2c flour
- 11T butter
- 1/2c sour cream
- 3 eggs (1 for wash, 2 for dough)
- 2T sugar
- 1.5t yeast
- 1t salt
Steps
- peel sweet potato, chop into 1 inch slices
- in sauce pan cover sweet potato with water, cook for 15m until tender
- chop rosemary finely
- pour 1/2c boiling water over 1/2c flour in mixing bowl, stir with spatula
- cook rosemary in 2T butter, fry until butter bubbles stop
- add sweet potato to bowl after cools for a few min
- scrape rosemary mixture
- add sour cream, eggs, sugar, remaining 3c flour, yeast, salt
- run stand mixer with dough hook starting low
- mix for 5m until pulls away, add 1T until pulls away, may take 3-4T
- add 6T of butter 1T one at a time
- mix until non-sticky and soft
- form into round tight dome, add to bowl, cover for 1h until 50% bigger, then put in fridge overnight
- use cast iron or square pan
- spread 1T butter to pan
- press dough into square
- divide into 16 pieces
- roll into balls, add to pan
- let rise 1h
- brush with egg
- bake 350, 20-25m, start to darken golden brown
- glaze with 1T butter, can sprinkle with flaking salt
- can pull apart or use offset spatula to separate
