These dinner rolls are made with sweet potato, orange zest and chili powder — which by the way is absolutely optional. The combination of sweet potato and orange mixed with the smokiness of the chili is a complete win-win. You will have everyone loving these and trying to guess exactly what it is they are tasting.
Dinner rolls are a must have on any celebration table. So why not try these for a change? They are soft and airy with a ever so slight kick from the chili. They are slightly sweet because of the sugar and sweet potato but not exceedingly so. Just enough to bring that extra umph to your dinner plate.
This is what you are going to need for these delicious dinner rolls:
Makes 24 rolls
1 ½ tsp. active dry yeast
¼ cup (25 grams) sugar
½ a cup (62.5 ml) of warm water — (110 degrees F or 43 C)
3 TBS melted and cooled down unsalted butter
1 TBS salt
2 lightly beaten eggs + 1 for the egg wash
1 tsp. orange zest
1 tsp. dried guajillo chili pepper or any other chili you want such as cayenne(optional)
3 cups flour + approx. ½ more for kneading and flouring your board
½ cup mashed sweet potatoes
1 TBS heavy cream or milk
Place the yeast, 1 TBS of sugar and the water in a bowl. Mix it and cover it with a dish towel. Allow the yeast to activate and start bubbling for about 5 minutes.
Once the yeast is ready, add the butter, the rest of the sugar, the salt, the 2 beaten eggs, the orange zest and the chili. Mix well. Add the flour in 2 batches, mixing as you go. Finally add the mashed sweet potato and mix.
Dump the dough on a floured board and knead it for about 3 minutes. Go adding flour as you need it but do not exceed ½ a cup. Knead the dough until it is springy and no longer sticky.
Lightly oil a bowl and add the dough to it. Flip the dough inside the bowl so all sides are covered in oil. Cover the bowl with a dish towel and place it in a warm, draft-free place. Let the dough double in size.
When the dough has doubled in size, dump it onto a floured board. Gently punch it down and fold it. Form it into a roll and start pinching off 24 pieces. Roll these into golf-size balls.
Place the balls on a parchment paper, buttered, lined baking sheet. Cover the pan with a dish towel and allow them to grow to twice their size.
Heat the oven to 350 degrees F (180 C).
Beat the remaining egg with the cream or milk and brush the rolls with it. Discard any leftover egg.
Place the rolls in the oven and bake between 18 to 20 minutes until the bottoms are browned. Remove from the oven and cool down. Serve and enjoy.
2 rolls – CALORIES 92.49; FAT 2.16 grs (sat 1.14; mono 0.63; poly 0.20); PROTEIN 2.50 grs ; FIBER 0.70 grs; CARBS 15.46 grs; CHOLESTEROL 22.47 mg; IRON 0.89 mg; SODIUM 302.52 mg; CALCIUM 8.49 mg
VEA ESTE VIDEO EN ESPAÑOL: