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?

Hi, I'm new here.  Pretty new to baking breads as well.  This is probably a stupid question.  I'm going to try these sweet potato rolls tomorrow, and I was wondering, after I bake the potato, do I peel it?  Or do I just put it in the food processor, skin and all?

 Thanks so much for any help!

Thank you both.  I think I'll pass on the skins; its not something we're accustomed to eating anyway.  I'll post tomorrow & let everyone know how they turned out.

 Thanks again.

I made these last year for Turkey Day and they were a big hit. Great flavor that's a little unusual.

Eric 

The sweet potato in the dough gives the rolls a nice soft texture, and the currants give a bit of sweetness to the rolls.Don't let the yeast scare you. These rolls are really quite easy to make, even if your not that comfortable making yeast doughs.

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

john edwin

I made these rolls yesterday and they are awesome! Thanks for sharing the recipe.  Next time I want to use yams, they will make a beautiful coloured roll!

Great recipe! Pure and simple...   The look great and taste even better! I'm definately making a giant batch for Christmas dinner! Thanks!

I think they were purple sweet potato buns.  Very colorful.  They looked more steamed than baked. 

I wonder what they would look like if an outside layer of yellow sweet potato bun dough was wrapped around a purple centered dough.  Could be interesting.  Or even two different colored batches of yellow sweet potato buns, marbled or rolled up together.  hmmm

Mini O

edit... I just found purple sweet potato flour.... in my local asian market.

The Rolls you have posted I will try to make for Sunday dinner. I am new to this site and have baked a couple of loaves with some sucess.  I have a question for you Floyd the yeast can I use Quick Rise and  do I activiate it with what temp water before i put it in the mix.

I've made 3 breads off this site and so far, this recipe is the most delicious and satisfying one.  I ate almost the entire batch.  Thank you.

Great-looking rolls, Floyd.  Tell me, did the sweet potato keep the bread soft for 2-3 days?  They say using potatoes softens bread up until the 3rd or 4th day.

Here's a shorter way (and I think more economical way) to cook the sweet potato using the microwave:

Dip a sheet of paper towel in water to use for wrapping the sweet potato. Next, wrap this tightly with microwaveable cling wrap. Wrap a second time with cling wrap. Place in your microwave and choose the pad for potato.  If your microwave is not pre-set for specific cooking times, microwave for about 5 minutes and check doneness with toothpick. Microwave some more if not yet cooked.

Done this way, your sweet potato will stay moist and get really cooked without drowning in water.

These rolls look great! I would like to make them with a portion of whole wheat flour. How much whole wheat flour could I substitute for white without making the rolls bland? Also, what other changes would I have to make to the recipe if I do use whole wheat flour. Thank you!

i've try to do this before, but with different cooking method.i steam it.

Floyd, I am very new at baking but thought your rolls looked fabulous so I am going to try them out on Thanksgiving day.  I did not get a feel for the size of the potato and/or if that even matters.  Also, did you pack your brown sugar or measure it out loosely?   Thanks,  Nancy

Hi Floyd, I have just stumbled into this forum and this recipe sounds interesting. I would like to try making these rolls but am not sure about the weight of the sweet potato required.  Please help. Thanks in advance.

I used up some leftover pumpkin squash (from the can) for a similar recipe and they've turned out just as good.

Orange of course.     

(the buns at the top are Wild Yeast's hamburger buns - good as ever too!)

I'm sitting here at work drooling on the keyboard.  I shouldn't be Fresh Loafing on the job!

Must

Try

Cinnamon

Sweet Potato

Rolls.

AAAAGGGGGHHHH!!!!!!!!!!!!!

Followed recipe precisely, except substituted 1/4 cup regular honey and t tbsp buckwheat honey for the sugar. Love the edge that the spices give. Will be making these for Thanksgiving. Thanks, Floydm. I think you are the king of rolls.

I'd like to make these for Thanksgiving, but I seem to be missing some information. I searched the thread and did't see the answers to the following.

I'm pretty new at breads, so please pardon me this is common sort of knowlegge to the group. 

1. How hot an oven did you bake these in?
2. Approximately how long did you bake them for
3. with or without steam

Thanks!!

Scott