I have a beloved family Challah Bread recipe that has done me well over the years. It has been my go-to bread when I am short on time. It is always delicious and moist. It has a light fluffy texture and a hint of sweetness. It is so versatile and fun to bake! If you are a beginner this is a great bread to start out with, because it isn't very fussy. I decided to play around with this tried and true bread and make something I haven't ever made before! I wanted to bring the flavors of the beginning of fall to my bread, but I wasn't fully committed (or ready for) the full on pumpkin/nutmeg/thanksgiving vibe yet... Soon though. :) I had these lovely sweet potatoes in my kitchen that were waiting to get used up, so I wanted to incorporate those somehow.
Backtrack a little.... My hubby and I went to a local SLC event called The Feast Of Five Senses by Slow Food Utah. They were celebrating and creating awareness for food that is In The Arc Of Taste (Noah's Ark). This means that it is close to being extinct, so to speak. I know it sounds a little ludicrous to bring a bunch of people together to consume the dying breeds of foods, but it is actually a fund raiser to supply micro grants to small farmers to preserve these food varieties. I found the entire event to be such a delight. The food was incredible. The chefs that were responsible for the 8 course meal (including appetizers and drinks) were some of the best in the state. The event was beautiful, and engaging. We met with and enjoyed the company of the foodie elite. It was so great. I can't believe we haven't been involved the last 8 years that this has been going on! My husband's company sponsored the event and we will definitely be involved next year. Part of the event was a silent auction of yummy products or neat services provided by many companies in the area. We voted on, and won a basket from Sugar House Libations that had these gorgeous glass bottles of 3 deluxe, specialty flavored simple syrups. I have been dying to play with these since I won them and have finally found a good use for one of them!!! Seriously, this may have been one of the most delicious things to have ever been born in my little white kitchen! I wish I could share a taste with each of you!
Using my sweet potatoes and pear ginger syrup, I formulated two fun new recipes off of my basic Challah Bread. First off was the Sweet Potato Rolls with Autumn Butter.
To start out, brought 4 cups of water to a rolling boil on a medium saucepan. Peel the sweet potato and chop it into small pieces. Add the chopped sweet potato to the boiling water and boil until tender about 7-10 minutes. Strain out the water. Place soft sweet potato into a food processor or blender. Add 1 tablespoon whole milk and blend until very smooth.
Once your sweet potato is all smooth, set it aside for later. This will allow it to cool off a little.
Next heat your milk in a glass container in the microwave on high for 1 minute. This will bring it to a very warm state. Pour it into your Kitchen Aid mixer. Add yeast and 1 teaspoon of the granulated sugar. Let it sit and activate yeast for 10 minutes. Add the rest of the granulated sugar, vegetable oil, beaten eggs and salt. Mix until combined on low. Add 3 cups flour and mix until combined well. Add sweet potato puree. Mix until incorporated. Add the rest of the flour a little at a time while mixing on medium speed. Watch for the dough to pull away from the sides and bottom of the bowl. Once this has happened continue mixing on medium speed for ten minutes. Check dough for consistency. Dough should be slightly sticky but easily handled. If it is too sticky add a little flour and mix with hands until ready. Remove from bowl and place on a floured surface.
Separate dough in 24 even pieces, and shape into a ball. Place on 2 lined baking sheets. Twelve on each tray. Place in a warm area and allow to rise until doubled (about 1 hour). Now, don't judge how *rustic* my rolls look. I had a fussing 21 month old at my ankle who wanted a little love, so I "shaped" these into balls a little haphazardly. Oh, the joys of motherhood!
Preheat the oven to 375 degrees. I like to place my pans on top of the stove above the oven while they are rising, because it is a little warmer there.
Whisk together softened butter, brown sugar, cinnamon and ginger. Give it a good smooth consistency and place on a sheet of parchment paper.
Roll into a cylinder shape and then roll it up in some tin foil too. Place it in the freezer to harden a little.
Ooh! look at those lovely risen little dudes! These are gonna be good!
Mix together the yolk of an egg and 1 tablespoon whole milk. Very gently brush this over the tops of the rolls. I was a little rough on my rolls and they fell a little, so be nice to them! (unlike me...)
Place rolls on the center rack of preheated oven, and bake for 10-12 minutes, or until slightly golden brown on top, and the sound of the rolls when patted is hollow.
Oh how I love fresh warm bread right from the oven!! I sliced up some of the Autumn Butter and served these rolls along with some home made Minestrone soup. It was such a lovely beginning-of-fall dinner. I just love soup and crisp weather after such a hot, drawn-out summer. It hit the spot. :) *Recipe for Minestrone coming soon!
These rolls had such a light texture, and the hint of sweet potato flavor added a depth of flavor that suited the Challah dough just fine. We inhaled these rolls. They are great with jam as well, so enjoy!
Now if you want to get a little more fancy-shmancy, then continue reading on about the Sweet Potato Sweet Rolls with Pear Ginger Glaze that can be made from this very same dough!! As much as I loved the simple and sweet Sweet Potato Rolls, I fell head over heels for these Sweet Potato Sweet Rolls with Pear Ginger Glaze. I think they have changed my ideas about sweet rolls forever. I am desperately in love with the pear ginger glaze. Thank goodness I was introduced to Sugarhouse Libations. Seriously such a fun find from that event. I love using neat local products. It makes cooking that much better! You need to try these. If you don't you are seriously missing out on something amazing. Toot, toot. Yes, I just tooted my own horn. I promise I wont do it again.... ;)
So here's the thing. Follow all the instructions for the the Sweet Potato Rolls dough, and then skip to this step for the filling, baking and glaze instructions! I just got up from my computer to go warm up one of the last two remaining sweet rolls.... I'm addicted. Its a problem. I should've sent the rest of the tray of them to a neighbor, but I just couldn't bring myself to share these! How selfish of me..... I will be making another batch again soon I'm sure. EEK! OK, sweet roll is gone... Back to work!
Separate your dough into two equal sections. Set one aside, and roll out the other into a large rectangle. Spread 1/2 of the softened butter over the surface of the dough with clean hands.
Mix together sweet potato puree, brown sugar, cinnamon and pear ginger syrup. Spread 1/2 of the filling over top of the butter.
Roll together dough starting on the wide end. Cut rolled up dough into 15 equal rolls (about 1 1/2 inch thick). Repeat with other section of dough, butter and filling.
Place rolls in a buttered or sprayed 9x11 glass baking dish, equally spaced. Allow rolls to rise in a warm place until doubled (about 1 hour).
While rolls are rising whip together your pear ginger glaze. In an electric mixer or mixing bowl, cream softened butter until lighter in color. Add Powdered sugar. Mix well. Add pear ginger syrup. Whip together until well incorporated and smooth. Set aside.
When rolls are doubled, place in preheated oven at 375 degrees. Bake for 12-15 minutes. Bake the second tray the same way. Tops should be slightly golden. Remove from oven and allow to cool until just warm. Pour glaze over the top of both the pans of sweet rolls. Eat warm!
CLICK ON RECIPE TO VIEW A PRINTABLE JPG
CLICK ON RECIPE TO VIEW A PRINTABLE JPG
Happy Baking!
xoxo
Laura
No comments:
Post a Comment