From The Kitchen

On the Rise

Sarah Henderson, bread baker in The Barn, is sharing delicious Sweet Potato Dinner Rolls, perfect for bringing an extra touch of Fall flavor to your table this season. 

This Sweet Potato Dinner Roll is so great because it can be enjoyed with a savory dinner of roast chicken and vegetables or it can be enjoyed as a treat with some sweet sorghum butter slathered on it. The sweet potato adds a wonderful touch of Fall flavor to the dough. This bread is sure to be a crowd-pleaser.

¾ cup cold water
2 Tbsp sorghum
¼ cup mashed sweet potato
1 egg yolk
2 Tbsp soft butter
2 ½ cup bread flour (King Arthur Flour is my favorite!)
4 tsp kosher salt
2 Tbsp brown sugar
2 tsp yeast

In a mixing bowl add the water, sorghum, sweet potato, egg yolk and soft butter. Measure out the flour, salt, yeast and sugar in a separate bowl. Add the dry ingredients on top of the wet ingredients in the mixing bowl. Using a dough hook, mix on low speed for five minutes. After five minutes, turn the speed to medium/high and continue to mix for three minutes. If the dough is very sticky and sticking to the sides of the bowl, add a little flour until the dough forms a smooth ball in the middle of the bowl.

Place the dough in a slightly oiled bowl, cover with a dish towel and let rest for about one hour. After the dough has rested, turn it out onto a floured surface. Divide the dough into 15 pieces. If you have a scale, weigh the pieces to 50 grams. Roll the dough with your hands until a small, smooth ball is formed. Place on a parchment-lined sheet tray and let rest for another 20-30 minutes. Bake at 350 degrees for 10 minutes.

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