Sweet Potato Buttermilk Pull-Apart Rolls
Inspired by techniques from NYT Cooking.
Soft, orange-tinged pull-apart rolls made with mashed sweet potato and tangy buttermilk.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- small saucepan
- potato masher or fork
- 23 x 33 cm baking tin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 200 kcal |
| Protein | 5 g |
| Carbohydrate | 30.5 g |
| of which sugars | 2.7 g |
| of which free sugars | 1.7 g |
| Fat | 6.2 g |
| of which saturates | 3.6 g |
| Fibre | 1.4 g |
| Salt | 0.65 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 15 servings
Sweet potato
- 170 g orange-fleshed sweet potato, peeled and cut into 3 cm chunks
Dough
- 120 ml buttermilk
- 55 g unsalted butter softened, plus extra for greasing
- 510 g plain flour
- 7 g instant (fast-action) dried yeast
- 25 g caster sugar
- 2 large eggs
- 9 g fine sea salt about 1½ tsp
To finish
- 40 g unsalted butter melted
- 1
Sweet potato. Simmer the sweet potato in unsalted water 10-13 min, until very soft. Drain well, mash in a large bowl, then beat in the buttermilk and 55 g butter until fairly smooth.
- 2
Dough. Add the flour, yeast, sugar, eggs and salt and mix, then knead 8 min by machine on medium-low (or by hand on a lightly floured worktop), until smooth, elastic and slightly sticky.
- 3
Rise. Put the dough in a buttered bowl, cover and leave about 1 1/2 h in a warm place, until more than doubled.
- 4
Shape. Butter the tin. Turn out the dough, divide it into 15 pieces and roll each into a smooth ball. Set them in the tin in 3 rows of 5, cover and leave 45 min, until they fill the tin.
- 5
Bake. Heat the oven to 190 °C (170 °C fan). Brush with half the melted butter and bake 22-26 min, until deep orange-gold; the centre roll reads 88-90 °C.
- 6
Finish. Brush with the remaining butter as they come out and cool 10 min before pulling apart.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
