#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.
Our November Theme: Thanksgiving Breads
“Make a bread that you would enjoy for Thanksgiving– whether it is pumpkin cinnamon rolls for breakfast, potato rolls for dinner or sandwich rolls for leftovers– the possibilities are endless! Enjoy baking!”
Something we always had on our Thanksgiving table was sweet potatoes. I made Mustard Baked Sweet Potatoes for years. That dish still is a family favorite.
Since we all love sweet potatoes, why not sweet potato rolls?
Knead it smooth, put it in a well-oiled bowl and let it do its thing!
Make some clover rolls…
- 1 medium-sized Sweet potato, peeled and cut into 1-inch pieces (enough to yield 1 cup when mashed)
- 2½ teaspoons dry active yeast
- ¼ cup warm water between 100 to 110 degrees)
- 2 Tablespoons plus 1 teaspoon sugar
- 2 cups bread flour
- 4 cups all-purpose flour plus ½ cup for dusting board
- ¼ cup vegetable oil
- 1 Tablespoon salt
- 2 teaspoon cinnamon
- 1½ cups reserved sweet potato water
- In a medium-sized saucepan, add enough water to cover sweet potatoes and cook gently over medium-heat until tender, about 15 minutes. Remove from heat and drain, reserving the cooking water. Mash drained sweet potatoes by hand or with a ricer.
- While sweet potatoes cook, stir together ¼ cup warm water, yeast and 1 teaspoon sugar to a small bowl and set aside in a warm place until frothy and doubled in size (about 10 minutes).
- In a large bowl, mix together flours, 2 Tablespoons sugar, salt and cinnamon.
- Add oil, yeast mixture and mashed sweet potatoes.
- Add enough of the reserved water, about 1½ cups to make a soft dough.
- Knead dough on a floured surface for about 7 minutes until it becomes smooth and elastic.
- Place dough in a well greased bowl large enough to allow it to double in size. Cover, set in a warm place for about an hour until it doubles.
- Punch dough down to let excess gas escape. Divide dough into rolls.
- Arrange rolls in greased muffin tins, cover and allow to rise until doubled in size, about 30 minutes.
- Bake at 375 degrees for about 20 minutes. Internal temperature of bread should be 200 degrees and sound hollow when you tap the bottom.
- Allow to cool completely before cutting.
- These rolls freeze well.
Enjoy these great bread recipes for Thanksgiving and throughout fall and the Holidays from The Bread Bakers Group!
- Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
- Butterflake Rolls by Anshie at Spice Roots
- Buttermilk Rolls by Renee at Magnolia Days
- Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
- Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
- Classic Anise Dinner Rolls by Kathya at Basic N Delicious
- Crusty French Bread Rolls by Robin at A Shaggy Dough Story
- Gruyère Gougères by Nicole at The 2nd 35 Years
- No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks
- Parker House Rolls by Tara at Noshing With The Nolands
- Parmesan Garlic Knots by Lauren at From Gate to Plate
- Pumpkin and Rosemary Bread by Rocío at kids&chic
- Pumpkin Pani Popo by Kelly at Passion Kneaded
- Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille’s East West Realm
- Overnight Rosemary Rolls by Holly at A Baker’s House
- Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
- Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories
- Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings
- Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
- Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro
How to join:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.