Buttered Sweet Potato Knot Rolls Jan 03

[Denise]

So far a great start to 2003 for my cooking! I have always wanted a great dinner roll recipe. They just never seem to come out right for me. Well these did! I followed the recipe scrupulously and they rose fluffy and flaky! They are a beautiful golden color. No changes here and I'll be making these every chance I get.

[swquilts]

Denise, is this a CL recipe? No January here yet.....:(

[little_bopeep]

Please share! Thanks!

[Denise]

Yep, it's from January CL. It's a great issue, worth waiting for :)

Little_BoPeep - You want me to mail you some? They might be a little stale by the time you get them.....:confused:

[Lrimerman]

I think by sharing, she meant, please post recipe.

Thanks

Lisa

[greysangel]

Just wanted to add two huge thumbs up!!!! These rolls alone are worth the issue :D They rose beautifully, great coloring and fabulous buttery flavor. DH scarfed them down.

I will definitely repeat these!!

JeAnne

[JHolcomb]

I agree. Very, very good. I had to restrain myself from eating more of them than I did. As it was, I ate an extra one, even after I was full. This is a keeper.

Oh, my changes...no sweet potatoes, so subbed canned pumpkin. No bread flour, used regular (but King Arthur's all purpose is pretty high in gluten anyway). Turned out fine.

[Grace]

I made these, and while they came out beautifully, they had absolutely NO TASTE to me?!! It was like eating, well, nothing. They were light and fluffy, and pretty as a picture, but completely flavorless, except for the faint taste of butter from the butter that's brushed on top. I won't be making these again - I still like the Whole Wheat Cloverleaf Rolls much, much better. I took a digital picture of my rolls and will post a picture when I get a chance.

[kima]

Wow-that is too bad Grace as those rolls look time consuming. I like the Whole Wheat Cloverleaf Rolls as well so doubt I will make the sweet potato ones as I really trust your judgment. post a picture or two of those cute doggies along with the rolls!
My rolls aren't too pretty (if ya get my drift!:D )

[Grace]

OK Maureen - you asked for it! Here are the rolls:

http://www.imagestation.com/picture/sraid47/p76686a0611eba07421d799a279444e95/fcc1752f.jpg

And here are the hounds! I just took this picture 2 minutes ago.....

http://www.imagestation.com/picture/sraid47/p11660ca905ea53f1615911e16d7f6e1b/fcc17524.jpg

[kima]

Aww-Hi puppies!!!
Okay, now here is another example of me not reading the whole thread. It sounds like alot of people had success with this recipe!!! Maybe I will give it a try.
Your rolls look lovely Grace. They must taste good looking like that. Do the furry ones get to try one?

[JHolcomb]

Cute pups!

I mentioned that I made these with canned pumpkin...while my cat didn't get to try the baked version of these, I did find out that she really likes canned pumpkin. She kept yowling after I opened the can so I decided to put a little on my finger and let her sniff it. She ate it! And wanted more. Weird cat.

[jennanne]

I have these on the menu for this coming week. However, when I did my shopping my store had no such thing as "mashed canned sweet potatoes". The closest I could find was canned sweet potatoes with a light syrup. I was plan on giving them a quick rinse to get rid of the syrup and then mashing them by hand. Do you think this will be okay?

[greysangel]

Grace (and anyone else who made this)

Did you use all the flour? I in no way came close to the 5 1/2 (i think that's what it was) cups the recipe called for. I got maybe 4 1/2 and that includes kneading flour. I found my rolls had plenty of flavor so I'm surprised you thought they were blah.

I still have to try those olive asiago rolls but DH doesn't like olives :(

JeAnne

[Grace]

JeAnne - I actually halved the recipe - I started out with half the flour (2-1/2 cups I think?), and then added the liquid, and it was dry as a bone, so I had to add probably 1/4 more milk just to get the dough to come together, but then it was perfect. So I guess had I done it the other way around, used less flour first, the right amount of liquids, then no, I would not have needed the extra flour. But I don't go too much by those exact measurements. I just go by how the dough looks/feels, and don't worry about it. There are too many variables (how the flour was measured out, the humidity etc.) that they'd never be able to give totally exact measurements.

I microwaved and mashed my own sweet potato, and it was SOOOO dry, that I'm thinking that perhaps that was the reason for my blah tasting rolls? Maybe my sweet potato was blah to begin with? I don't know. I'm thinking though that I probably won't bother with these again, and next time I make the Cloverleaf Honey Wheat rolls, I may make them KNOT Honey Wheat rolls! I did like the knots. They were pretty and fun to make.

I'm glad yours turned out well, JeAnne. I'd much rather go to the trouble and come out with something GOOD! :D

[SusanMac]

jennanne - the way i read the recipe, i think that's exactly what you're supposed to do (take a can of regular sweet potatoes and mash them). i want to try it w/fresh sweet potatoes, as i'm hoping they'll have a more robust taste. if grace found them to be bland, i wonder if using either fresh pumpkin or fresh sweet potatoes would help??

[Linda in MO]

Grace, since you cut the recipe in half, how much yeast did you use?

[Grace]

Linda, I used 1 tsp. I buy my yeast in bulk from King Arthur, keep most of it in the freezer, and keep a small amount in the refrigerator in a jar (one of those amber colored jars you can buy yeast in at the grocery store - I just keep refilling it). I also use instant yeast instead of regular yeast, so I mix the yeast in with the dry ingredients, and then heat the milk a little hotter than 110 (to like 125 instead), and then add the liquids to the flour mixture. No "proofing" is necessary with instant yeast. But a package of yeast is 2-1/4 tsp., so I just used 1 tsp. You can add the extra 1/8 tsp. if you want to make it a true one half, but it eally isn't necessary.

[Linda in MO]

Thanks Grace! I've always been confused with how much yeast to use if you cut a recipe in half. I wasn't sure if you were supposed to cut it exactly in half like you would the rest of the ingredients.

[mrswaz]

I'm glad to know there are some positive reviews on these! They're on my list to try. I purchased the canned sweet potatoes, after debating about fresh versus canned. I'm thinking that I'll try them with the canned ones first. But as far as the fresh ones, I seem to get as many good ones as bad ones, and since you never know until they're cooked, I'll plan on leftover potatoes, and if they're good for dinner, they'll be good the next day in the rolls.

[Grace]

Well now I'm just thinking that the canned sweet potatoes may be the key to the flavor in these rolls. The canned ones are sweet, and my fresh one was very dry and not very sweet at all. Maybe I'll try them again with canned, as I really bet that'll make a big difference in the flavor.

[Molli526]

These really are good. My mom made these yesterday and they were a big hit. DH has asked me to make them for him again. She used the canned sweet potatoes.

[catbatty]

This talk is making me very roll-hungry. :D

Grace, do you have the whole wheat rolls typed up or will you please point me to where I can find them? The pics are great and the doggies look so sweet. I love animals SO much. Love it when folks post pictures, too. I must try to do that - I have some wicked cats to show y'all! (or ah...I mean FOOD - food pics.) :p ~ Brenda

[Molli526]

* Exported from MasterCook *

Cloverleaf Honey-Wheat Rolls

Recipe By :Cooking Light Magazine. September 2002. Page: 247.
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast (about 2-1/4 teaspoons)
1 cup warm water (100 degrees to 110 degrees)
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter, melted
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg

Directions.
Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350 degrees for 10 minutes or until warm.

1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1-1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

2. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

4. Preheat oven to 425 degrees.

5. Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.

6. Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm. Yield: 1 dozen (serving size: 1 roll).





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 1g Fat (8.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[catbatty]

Molli - Thanks! :cool:

[TeriK]

I love the pics! Too cute. and the rolls are beauties. I'm so looking forward to trying this recipe.

[mrswaz]

I made these last night using canned sweet potatoes, and they were great! They were tender, slightly chewy, and had great flavor. I did leave the brushed butter off at the end, and didn't think they were any worse off. My initial reasoning for that was to eliminate the cholesterol for DH, but then my decision was confirmed when I thought about leftover dinner rolls. They really didn't need any kind of butter or spread on them, they were great as is.

The rolls also made great leftovers, and I thought they went well with our soup for lunch today.

[ElinorC]

We had these this evening and DH raved about them. I thought they were a lot of trouble. Mine didn't seem to rise a lot and the initial yeast mixture didn't bubble (was it supposed to?) even though I used a thermometer for the milk and the yeast was good according to the date on the package. However, after they were baked they looked terrific, had a good light texture and seemed very buttery so I guess everything was okay. I'll try the wheat rolls next.

[lhall]

Elinor,

I had the same problem with the first rise. I will admit my kitchen is kind of cold so I boiled water in my tea kettle and put that in the oven with the dough to rise. I also did not use a thermometer to check the temp of my milk, but I rarely every do that and I've never had a problem before. The temp felt right. It worked fine and the rolls look nice at this point. I have 8 doing the second rise on top of the preheating stove (they are rising nicely now) and the rest are in the freezer. I'll let you now how they turn out. Finally, I used leftover mashed sweet potatoes that I served last week. They have added milk, butter, and brown sugar so hopefully I won't have the same problem Grace did.

Jeanne,
I think I had 1/2-1 cup of flour leftover. My dough looked and felt fine. The recipe calls for 5 cups.

I figured that we won't eat 24 rolls quickly, but if I freeze them then I can have homemade rolls any night I want. :D

Leigh

[Beth]

Grace, I hadn't seen this thread since you posted your photo (I'm lucky if I can make it through the first page on the BB lately). Those rolls are gorgeous. I bet the canned sweet potatoes is the key -- they would be not only sweeter, but moister also since they are packed in that liquid. I have to make these! First, I have to a sourdough sponge to bake with and some extra starter to dry. I made a couple of braided loaves this weekend, and the shaped loaves and rolls are even more gratifying that a simple loaf (which oitself is a total mystery to the non-baker).

[Barrie]

I'm planning to make these for Thanksgiving. I haven't made them before, and I'd like to make them this weekend and freeze them. Has anyone successfully frozen them? And would I freeze the baked rolls (omitting the brush-with-melted-butter step), then brush them with the melted butter after reheating them (just prior to serving)?

[Aninha]

I made the rolls just as the recipe said, and then after cooling I put them in the freezer individually wrapped with saran in a ziploc bag.
And I did brush them with the butter prior to baking. Then we only reheated them for a few seconds in the microwave!
Hope that helps!
BTW, these rolls are great, and they look very pretty too!!
Ana

[Barrie]

So you brushed them with the melted butter before you baked and froze them? I don't have the recipe in front of me, but I thought the rolls get brushed with the melted butter after they come out of the oven.

[Aninha]

Sorry I did post it wrong the first time!
What I meant to say is that I did just as the recipe said, baked them, and then brushed them with butter. We had some of the rolls and the leftovers ones I froze!
That's what I did!!
Sorry for the confusion!
Ana

[Barrie]

Thanks. :)