Sweet Potato Milk Rolls
We are seeing some friends in our building tonight for dinner and I offered to bring some rolls. We are still here in Florida and without my starter so these were made with IDY. I wanted to bring something that wasn’t just a milk bread so decided to add mashed steamed sweet potato to the dough. I couldn’t find purple sweet potatoes anywhere near me so went with the regular orange ones. I didn’t measure the amount of sweet potato that I added. I added it after the dough was well developed after adding the butter/flour paste. I just added the sweet potato gradually until I liked the colour of the dough.
Also, note that I made these without the assistance of a stand mixer, these were fully hand mixed, a lot of slap and folds to start the day.
Pan 7.5 x 11.5” = 4 rolls by 6 rolls
25g - King Arthur AP flour
125g - milk
The classic ratio in tangzhong 1:5
371 g KA AP flour and 29 g to mix blend with butter when mixing by hand
50 g granulated sugar
150 g 1% milk
29g room temperature butter, mix with 29 g of flour
6.06 g instant yeast
7.74 g salt
All of the tangzhong mixture
egg wash: 1 yolk and 1 tbsp milk, beaten…
Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux. Let cool before adding to final dough. Or add to cold milk and egg to cool it down.
Blend room temperature butter and flour together and set aside to incorporate after the dough is well developed.
Whisk together dry ingredients flour salt and yeast.
To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve. Next add the flour and mix with a silicone spatula until no dry flour remains. Rest 10 mins. Next perform French folds until the dough is well developed. Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed. Gradually add the mashed sweet potato and knead to incorporate it well into the dough. Form into a tight ball and place in a bowl covered with plastic or a damp cloth and place in a warm place until doubled (about 1hr 30 mins). Alternatively, you could mix the sweet potato and butter and then add the mixture to the developed dough until well incorporated.
Butter a large baking pan. Punch the dough down and then divide into 24 equal portions. Form each into tight boules. Place in the buttered baking pan seem side down. Cover them and allow them to fully proof about 1 hour - 1 hr and 20-30 mins, they should pass the poke test.
After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.
About 30 mins prior to end of final proof preheat the oven to 350°F.
Immediately prior to baking brush the dough again with the egg and milk mixture.
Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.
Remove the bread from the oven but not the pans, brush the tops with butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary. Sprinkle with fleur de sel if you wish after brushing with butter.