Imagine sinking your teeth into a warm, pillowy roll that combines the comforting sweetness of sweet potatoes with a subtle, spicy kick of ginger. These Sweet Potato Ginger Rolls are not just another bread recipe—they're a culinary adventure that transforms ordinary ingredients into an extraordinary experience. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your home baking game and fill your kitchen with an irresistible aroma that will have everyone asking, "What are you cooking?"
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Baking
Serves: 12 rolls
Ingredients
- 1 cup mashed sweet potatoes
- 1/4 cup sugar
- 1/4 cup butter, melted
- 2 cups all-purpose flour
- 1 packet instant yeast
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup warm milk
Instructions
- In a large mixing bowl, combine warm milk and instant yeast. Let sit for 5 minutes until the mixture becomes slightly foamy, indicating the yeast is activated.
- Add mashed sweet potatoes, melted butter, sugar, ground ginger, and salt to the yeast mixture. Whisk thoroughly until all ingredients are well combined and smooth.
- Gradually incorporate the all-purpose flour into the wet ingredients, stirring with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth roll.
- Arrange the rolls on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the rolls for 18-20 minutes until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for 10 minutes before serving. Optional: brush with melted butter for extra shine.
Tips
- Temperature Matters: Ensure your milk is warm (not hot) when activating the yeast to prevent killing the yeast cultures.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn repeatedly to develop the gluten properly.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside an unheated oven with the light on for optimal dough rising.
- Moisture Check: The dough should be slightly sticky but not wet. Add flour gradually if it feels too tacky.
- Even Sizing: Use a kitchen scale to divide the dough into equal portions for uniform rolls.
- Butter Brush: For a professional bakery look, brush the rolls with melted butter immediately after baking for a golden, glossy finish.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days or frozen for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
