Day 359 Sweet Potato Rolls

Sweet Potato Rolls

1 Large Sweet Potato, peeled and chopped
3 Tablespoons Sugar
1 Package Active Dry Yeast
6 - 7 Cups All Purpose Flour
1 1/2 Teaspoons Salt
1 Cup Soy Milk
Equivalent 2 Eggs*
1 Tablespoon Safflower Oil

*2 Tablespoons Ground Flaxseeds, 2 Teapoons Potato Starch, 2 Teaspoons Baking Powder, 2 Tablespoons Oil, 6 Tablespoons Water mixed together

1.  Boil sweet potatoes in water until tender, about 15 minutes.  Drain, reserving 1 Cup of cooking liquid.  Cool to lukewarm.

Mashed sweet potato

2.  Mash potatoes, stir in 2 tablespoons of sugar.  Set aside.

3.  In the bowl of a stand mixer, add yeast, 1 tablespoon sugar, and reserved liquid.  Make sure the liquid has cooled to warm or it will kill the yeast. Let stand 10 minutes.

Risen dough

4.  Using a dough hook, begin mixing at a medium speed.  Add 6 cups flour, salt, milk and eggs.  Alternately adding the dry and wet ingredients.  Add the sweet potatoes.  Add additional flour until the dough is not too sticky. Grease the dough in the bowl and let stand in a warm place for 1 hour.

log to cut into rolls

5.  Punch dough down and turn out on a floured surface.  Roll the dough into a large log.  Cut the dough into rolls and place on a baking sheet lined with  parchment paper.

Rolls ready to rise.  I rise my breads in a warming oven set on proof

6. Let rise in a warm place for 1 hour. Cook at 400 F for 15 - 20 minutes.

Makes about 2 1/2 dozen.

Goes well with Jambalaya

Soundtrack David Lanz - Christmas Eve

Day 353 Three Day Refrigerator Rolls

Three Day Refrigerator Rolls

1 Package Dry Yeast
2 Tablespoons Warm Water
2 Cups Almond Milk
1/2 Cup Sugar
1/2 Cup Vegetable Shortening
5 - 5 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt

1.  Dissolve yeast in warm water in the bowl of a stand mixer.  Let stand 5 minutes.  Combine milk, sugar, salt and shortening in a saucepan.  Cook until shortening melts.  Cool to lukewarm and add to yeast.  Set mixer to a medium speed.  Add flour a 1/2 cup at a time until a soft dough forms.

Greased dough ready to go in the refrigerator

2.  Grease bowl and turn dough to be greased on all sides.  Cover and place in the refrigerator for 8 hours or up to 3 days.

3.  Remove dough from refrigerator and divide in half.  Roll each half into a 12 to 14 inch roll.  Slice dough into rolls.  Place on pans covered with parchment paper. Let rise in a warm place for 1 hour.

Rolls cut from dough logs, ready to rise

4.  Bake at 375 for 20 - 25 minutes.

Risen rolls, ready to bake

Soundtrack Spotify's Classical Christmas Playlist.

Day 347 Cranberry Pineapple Rolls

Cranberry Pineapple Rolls

1 Package Yeast
1/4 Cup Warm Water
1/2 Cup Almond Milk
1/4 Cup Earth Balance
1 1/2 Tablespoons Sugar
1/2 Teaspoon Salt
Equivalent of 1 Egg*
3 Cups All Purpose Flour
3/4 Cup Brandied Cranberries (Day 345)
1/4 Cup Pineapple, finely chopped
Grated Rind of 1 Orange

*1 Tablespoon ground flaxseeds, 1 teaspoon baking powder, 1 teaspoon potato starch, 1 tablespoon canola oil, 3 tablespoons water - mixed

Fresh pineapple

1.  Dissolve the yeast with the water in the bowl of a stand mixer.  Combine milk, Earth Balance, sugar and salt. Heat in the microwave until the Earth Balance melts.  Let cool to lukewarm and add to the yeast mixture with the egg equivalent.

2.  With the mixer running on a medium speed, add the flour a 1/2 cup at a time until it is mixed well and a soft dough forms.  Oil the bowl and let rise in a warm place for 1 hour.

Dough circles ready to rise

3.  Roll the dough into 1/4 inch thickness.  Using a 1 1/4 in round cookie cutter, cut out small circles.  Grease two muffin tins.  Arrange 5 circles around the sides of a muffin cup and put one circle in the middle. Repeat to make 15 - 18 rolls.  Let rise in a warm place for 30 minutes.

Cranberry filling

4.  Combine the cranberries, pineapple and orange rind.  Spoon a small amount of the fruit into the middle of each rise roll, lightly punching down the middle of the roll.  Bake at 400 for 15 - 20 minutes.

Ready to bake

Goes well with fruit salad.

Soundtrack Spotify's This is: The Christmas Tree playlist

Day 335 Easy Whole Wheat Rolls

Easy Whole Wheat Rolls

2 Packages Yeast
2 1/4 Cups Warm Water
1/4 Cup Shortening
2 Egg Equivalent*
1/2 Cup Sugar
2 Teaspoons Salt
3 Cups Whole Wheat Flour
2 1/2 Cups All Purpose Flour
1/4 Cup Butterless Butter, melted (Day 328)

*2 Tablespoons Ground Flaxseed, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Oil, 6 Tablespoons Water - mixed together

1.  Dissolve yeast in the water in the bowl of a stand mixer.  Let stand for 5 minutes.  Add shortening, egg equivalent, sugar and salt.  Beat at medium speed with a dough hook.  Add flour a 1/2 Cup at a time until dough forms a ball.

2.  Place dough in a well greased bowl.  Cover and let rise in a warm place for 1 hour.

3.  Punch dough down and divide in fourths. Divide each fourth into 12 strips. Roll each strip between your palms to make a ball.  Place 2 inches apart on baking sheets lined with parchment paper.

4.  Cover and let rise for 30 minutes. Brush with melted butter.  Bake at 375 F for 15 - 20 minutes.

Rolls ready to rise

Makes 4 dozen

Goes well with Applesauce Salad

Pairs well with 2014 Creek's Edge Cabernet Sauvignon

Soundtrack Phantogram - Three