sweet potato gingerbread dinner rolls
These rolls are both luxurious specialty and a home baked comfort food. Let's get baking!
prep time
1 Hr 45 Min
cook time
20 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- WET MIX
- 1 can sweet potatoes in syrup
- 2 tablespoons dark molasses
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice, ground
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 3 - eggs
- 2 teaspoons kosher salt
- 1 tablespoon vanilla
- 1/2 cup candied walnuts, chopped (optional)
- 4 1/4 cups white wheat flour
- 4 tablespoons coconut oil (substitute softened butter)
- LEAVENER
- 1 cup warm water
- 1 tablespoon yeast
- 3 tablespoons dark brown sugar
How To Make sweet potato gingerbread dinner rolls
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Step 1Combine leavener ingredients. Whisk. Let stand 10 minutes.
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Step 2Optionally dice or pureed the canned sweet potatoes.
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Step 3Combine all wet ingredients. Mix quite well.
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Step 4Add leavener. Well combine.
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Step 5Knead for 5 minutes. Then placed in an oiled bowl. Let rise in a warm place covered by a wet towel.
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Step 6In 45 minutes, punch down and knead for 2 minutes.
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Step 7Grease a cookie sheet. Roll balls of dough slightly larger than a ping pong ball.
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Step 8Let rise on the cookie sheet for 45 minutes.
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Step 9Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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