Sweet Potato Rolls
Einkorn: Recipes for Nature’s Original Wheat cookbook
For the holidays, instead of making plain rolls for your family try this wonderful sweet potato roll recipe from the Einkorn: Recipes for Nature’s Original Wheat cookbook by Carla Bartolucci.
- 1 1/2 Pound sweet potatoes
- 1/4 Cup whole milk
- 4 Tablespoons unsalted butter, plus more for greasing the baking sheets
- 1 batch of yeast levain
- 1 large egg
- 1/2 Cup sugar
- 1 Teaspoon apple cider vinegar
- 2 Teaspoons fine sea salt
- 6 1/4 Cups all-purpose einkorn flour, plus more for dusting
Preheat the oven to 375 degrees F.
Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.
Add the milk and butter to the bowl.
Stir the levain, egg, sugar, vinegar, and salt into the sweet potatoes with a spatula. Add the flour and mix until combined. Knead the dough in the bowl until the dough becomes smooth and sticky. Cover the bowl with plastic wrap and let proof for 3 to 5 hours.
Butter two baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each piece of dough into a tight ball. Divide the rolls between the baking sheets, placing each 2 inches apart. Cover with buttered plastic wrap and let proof for 90 minutes.
Preheat the oven to 400 degrees F.
Bake the rolls, one sheet at a time, for 20 to 23 minutes until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.) Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to three days, or freeze for up to one month.