Sometimes I feel like I have a good grasp on this adult thing.
I go off to work in my suit and nametag (or to class in nice jeans and a cardigan). I pack lean protein and leafy greens for lunch. I work at a standing desk and swig water all day. My gums, my joints, my weight, and my professional profile are on my mind. Cat hair on my clothing legitimately worries me.
And then I get home and all bets are off. Cookie dough leaps from the fridge into my mouth of its own accord. I still read YA fiction. Cat hair is of no concern. Given a slow holiday weekend, I’ll watch several episodes of Buffy the Vampire Slayer in a row with no remorse. A couple of weeks ago, I realized that the church where I attend Evensong also offers a free yoga class right after Evensong … so I could conceivably wear my yoga pants to church?? Is this real life?
These rolls are a bit of both worlds. They’re the kind of thing you could serve at a fancy dinner party or your in-laws’ Thanksgiving. Or you could make half a tray for yourself and eat them with turkey and cranberry sauce, cackling to yourself as you watch your fourth straight episode of Buffy the Vampire Slayer. It’s a flexible recipe, really.
Sweet potato dinner rolls
(barely adapted from an AllRecipes.com recipe)
- ½ c. warm water
- 2¼ tsp. dry active yeast
- 4 T. brown sugar, divided
- ½ c. sweet potato purée (½ of a large sweet potato, sprayed with cooking spray, microwaved under plastic wrap for 3–4 minutes, and mashed thoroughly)
- 3 T. unsalted butter, melted
- 2 eggs, beaten slightly
- 1 tsp. salt
- 3½–4 c. flour
- 1 T. butter, softened
- Combine warm water, yeast, and 1 T. brown sugar. Let sit 5 minutes.
- Add rest of brown sugar, butter, eggs, salt, and sweet potato purée. Mix thoroughly.
- Add flour slowly until dough is kneadable and not too sticky.
- Knead dough until it is smooth and elastic, and passes the windowpane test. Place in warm greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place (like an oven that’s been turned on for a minute or two) for an hour.
- Punch down dough and roll into balls a little larger than golf balls. Cover again with plastic wrap and tea towel and let rise in warm place for an hour.
- Bake rolls at 375°F for 10–12 minutes. Brush tops with softened butter and continue baking until golden brown.
Comment policy: Feedback is always welcome! Just please make your comments and links relevant to the post. Comments judged to be run-of-the-mill spam or generic web traffic magnets (e.g., “Follow me!” or “Read my blog!”) will be deleted. Interesting or funny spam will be preserved for posterity. Like my attitude toward beets, this policy may change at any time.