In my continuing sweet potato journey, I present to you my Orange and Yogurt Glazed Sweet Potato Rolls. These were interesting, as I truly invented these as I went along. Oh, I've made sweet potato dough before, and I based the rolls on the Orange Glazed Sweet Potato Breakfast Braid that I made for the Midwest Living Magazine's Best of the Midwest contest. But, I wanted these to be a little different, something easy to put together for a brunch or, in my case, a treat for my co-workers.
What's great about adding sweet potatoes to a yeast dough, is that it not only adds flavor, but it adds some moisture, and it surely adds a beautiful color. Of course I wanted to add a little spice to the mix, so there's cardamom and ginger, but the flavor that I think goes best with sweet potatoes is orange---so I started by putting some grated orange peel into the dough, and I finished it with a glaze made up of the rest of the orange. Not being one to leave well enough alone, I threw some vanilla yogurt into the glaze, as well, and I'm so glad I did....yum!
How easy is this? Just divvy up the dough into 24 balls and put them into buttered cupcake pans. I let mine sit in the fridge overnight--then I just baked them in the morning for fresh, warm rolls.
Orange and Yogurt Glazed Sweet Potato Rolls
1 cup milk
1/4 cup unsalted butter
1/3 cup granulated sugar
1 tablespoon grated orange peel
4- 4 1/2 cups all purpose flour
1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cardamom
1/2 cup mashed, cooked sweet potato
In a small saucepan, heat the milk, butter, granulated sugar, and orange peel until the butter is almost melted and the milk is 110-115 degrees F. (bathwater warm to the touch).
Meanwhile, in a large mixing bowl, combine 2 cups of the flour, the yeast, salt, ginger, cardamom, and sweet potato. Add the warm milk mixture and beat on low speed for 30 seconds, scraping down the side of the bowl. Turn the speed to medium and continue to beat for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (about 5 minutes). Form the dough into a ball and place into a greased bowl, turning once. Cover and let rise in a warm, draft-free area until doubled in size; about 1 hour.
Gently deflate the dough, cover and let rest for 10 minutes. Meanwhile, grease 24 muffin cups and set aside.
Divide the dough into 24 pieces; shape into balls. Place one ball into each prepared muffin cup. Cover loosely with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place for about 30 minutes (if preparing ahead of time, refrigerate the dough overnight and allow the rolls to rise for about one hour before baking). Bake at 350 degrees F. for 22 to 25 minutes or until golden. Invert the rolls onto a wire rack and cool slightly. Place the rolls on a serving plate and spoon the glaze over them. Serve warm.
Orange and Yogurt Glaze:
1 orange, peeled and sectioned
2 teaspoons grated orange peel
1/2 teaspoon vanilla
1 (6 oz) container vanilla yogurt
2-2 1/2 cups powdered sugar
In a blender, combine the orange sections, orange peel, and vanilla. Cover and blend until nearly smooth. Blend in the yogurt. In a small bowl, combine 1/3 cup of the orange mixture* with 1 cup of the powdered sugar. Stir in enough of the remaining powdered sugar until glaze is of spooning consistency.
* Refrigerate the remaining orange mixture or blend in some additional fruit and use as a smoothie.
I wouldn't tell anyone if you spread some of that leftover orange yogurt on the top, but at least use a little butter.
I think this will make a good entry into the North Carolina SweetPotato Commission's "No More Mallows!" recipe contest, don't you?