Tuesday, May 31, 2011

No Knead Sweet Potato Rolls

The wonder of No Knead Breads... I swear, they are just fantastic. Sometimes you just don't feel like making a mess of the counter, but you really want to make some bread. This is the perfect solution. It's quick and easy to put together, plus the mess is much less significant. Gotta love No Knead Breads.

This recipe in particular is pretty wonderful. It uses mashed sweet potatoes in the dough which adds such incredible moisture to the bread. Seriously- this bread is so moist that it lasted for at least 5 days! There is no way you would know that the bread is 5 days old. Aside from the moist crumb, the bread also has a very delicious flavor from the sweet potatoes. I actually thought that they would be more sweet so I think next time I might amp the brown sugar to 1/4 cup. That is only because I like things sweet though. You can definitely get by with the 2 Tb brown sugar and have a less sweet roll. I toasted mine and slathered them with butter, they were SO yummy. 

The only complaint I have about this recipe is that it is incredibly sticky. But... I hate being sticky, so it probably annoyed me more than the normal person. Also, I made 18 rolls, not 24, so they were a little bit larger, although the baking time didn't change. Other than that these were sooooo GOOD!

No Knead Sweet Potato Rolls
makes approximately 2 dozen

3/4 cup (6 oz) warm water
2 1/4 tsp active dry yeast (1 package)
1 cup (9 oz) mashed sweet potatoes
1 cup milk
1/4 cup unsalted butter, melted
2 Tb dark brown sugar
2 tsp salt
4 cups (20 oz)  all purpose flour

Combine the water and yeast in a large bowl and let stand until yeast has actuated. Add the mashed sweet potatoes, milk, butter, brown sugar, and salt. Stir until all the ingredients are evenly distributed. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky. Keep in refrigerator overnight. 

Take bowl out and let the dough come to room temperature (about 2 hours). When ready to shape rolls, sprinkle work surface with flour and turn dough on top. Divide dough into 24 pieces. Shape into balls and place on a baking sheet lined with parchment or a silicone mat. Cover with a lint free cloth or plastic wrap and let double, about 45 minutes. 

About 20 minutes before rolls are finished rising, preheat oven to 400 degrees F. Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Store in an airtight container. 


  1. Do you think I could make bread rather than rolls from this?

  2. Absolutely! You just need to adjust the time accordingly depending on how you shape the loaf.