Hello Floyd,
Those rolls look wonderful. Is your sweet potato what we call here kumara - has it got bright pumpkin-coloured flesh and yellow/grey skin? M

 Floyd ~

  Hmmmm - yummy looking rolls ~ get the skillet hot and grill them with alittle brown sugar and cimmamon.... a cup of coffee and call it breakfast.

 Or roll the bulk dough out and and spread butter over it - give it a book-fold then two three folds and let it rest about 30 minutes and roll out and make cinnamon bunns.

 Either way awsome rolls ~

 Slide_Out

The gold just leaps off the screen, gorgeous.

Definitely making these for thanksgiving!!!

Happy Thanksgiving Everyone!!!

When in doubt trust your stomach!

What a lovely color, I never thought of using sweet potato in a potato-type bread, what a good idea!  May just add that to my t-day menu :)

Floyd, Thank you for the info re kumara which was extremely interesting. M

Those rolls look and sound so good - beautiful color!  What are your thoughts about keeping quality? 

I'm in kind of an odd spot because my sister wants me to bring rolls for our TD there on Friday after having been gone all day on Thursday at my in-laws house.  The latest I could bake them would be Wednesday night.  

Should I bake, cool and freeze?  Or would they be ok to last for 2 days in a plastic bag? 

(PS...Floyd, I can't click on the stars anymore because they just jump around. Is it just me?)

I love this site.  I'm a little embarassed to admit that sometimes when I see some of these pictures - like those gorgeous golden rolls - I get a little teary.  So beautiful!

I did get these made but I must have lost count of the flour as I was adding it; ok I DID lose count of the flour while adding it.  So I ended up with much lighter colored rolls than your beautiful orange ones.  Still they were lovely and I snipped some little points into the tops and they really looked festive.

Everyone loved them especially a couple people that insisted on taking any that were left - I'd made a double batch.  I loved the flavor and would definately make them again only I would keep track of the amount of flour.  (hehe) 

Floyd, I imagine your dough was much more sticky than I let mine be.  I didn't have time to let them rise the morning I mixed them up so I put them in the fridge to retard all day.  They had only risen a teensy half inch many hours later.  When I removed them from the fridge I realized that they were rising SO slowly I would be up the entire night so I went to bed around 1:00 am.  I woke up at 6:30 am to find they had gone over double about a half inch but I was fine with that as I thought they were never going to raise at all.  Is that because I obviously dumped in way too much flour for the yeast amount?

Anyway, whatever I did I made them slow and I was not sure if you intended they needed to double in bulk.  I think my confusion caused me much extra time and work but that's a newbie mistake.  At any rate they were really nice rolls and I hope the next time I make them I can make them the color of yours. 

I didn't get around to these before Turkey Day so I thought a rainy cold Monday would be a good excuse for fresh rolls with the soup on the stove, simmering the essence out of the turkey carcase. I won't bother with the pictures, they look exactly like Floyd's.

I happened to have a ruby red sweet potato which are very brightly colored and sweet compared to others. I think these would be good with canned pumpkin as well and as Floyd mentioned you don't really taste the sweet potato. I did make one minor change in the direction of enhancing the flavor. I used dark brown sugar in place of what I took to be white sugar in the recipe. I always use dark brown in pumpkin pies also and it adds a depth of flavor to the sweetness that I like.

In the end I used nearly 4 Cups of flour to get the consistency that just barely let me shape the rolls on a floured counter into mini boules. I know the recipe calls for using wet hands but I had better luck with a dry process. I've been learning to handle wet dough with hands in my rye and WW breads but small round shapes would be a stretch for me.

The only advice I have if you are considering this recipe is, make a double batch!

Thanks Floyd this is a keeper!

Eric

I made these as well a few days ago for my parents, and like eric, i used brown instead of white sugar, and I think it was a great substitution. They turned out really well. My dad, ever the adventurous one, suggested putting a date in the middle of the rolls before baking them, so i tried it with one. I'm usually a little hesitant to take my dad's suggestions because they're generally a bit far out, but the date in the center melted a little bit and was a great addition without making it too sweet. I'm tempted to try and use dates, chopped up, to sweeten a bread in the future.

Cyrus 

The brown sugar sounds great and the date is a super idea, too!  I even think making this bread in a tiny loaf pan would be nice and then you could slice a nice "roll size" piece.  That might be another good way to use the dates.  Or you could roll it out like sweet rolls and make your own date filling using muscavado sugar and it would mimic sticky toffee pudding; as in sticky toffee pudding bread.  YUM!

I'm envious because I did use a more colorful sweet potato although I didn't pay attention to the name if they noted it.  I was doing something kinda risky using two odd measuring cups because I had the other ones dirty from having just made pumpkin ice cream so I was trying to keep count with odd numbers.  My mind must have wandered.  Naw, ya think!  (hehe)  Anyway, I am sure going to make them again maybe even this weekend to take to my parents because my mother hasn't quit talking about how good they were and my father had wanted to snatch some of the leftovers but was beaten by the others.  I can't stop until I make it properly.

Oh, I wanted to ask Eric and umbreadman, did you notice a long time for the dough to rise?

I remember you discussing that yeast on a thread a while back.  Good to know it works for sweet doughs.  I only have the SAF regular instant and didn't realize the gold could make such a difference.  Still, it is good to hear that others were able to bake these rolls without having to rise to double.  I have to put in another order with KA so maybe I'll give the gold a try.  Thanks!

Those look great! I will have to give them a try. I love sweet potatos! We even put them in our whole grain pancakes (just a mix) with a little bit of pumpkin pie spice, my kids can't get enough.

Amy in Alaska

                Ruth Redburn

 Absolutely wonderful!  I made these after Thanksgiving with just a small sweet potato.  What size did most of you use?  I will definitely make these for Christmas making a double recipe since there will be many of us.  My husband loved them also.  I plan to share this recipe with a friend who is as mad as I am for this healthy, delicious vegie. 

I cooked the S potaoto  in the microwave,and put the potaoto, sugar, milk  in the food processor! then I added the flour and it developed the gluten very nicely, a quick knead and it shaped and rose nicely.

Much better flavor than plain rolls. Next time I plan to add an egg, or a bit of oil to make the dough more supple. Is the lack of oil deliberate?