So this is the second installment of our holiday recipe series, and I couldn’t be happier to share this dinner roll recipe with you!
In my family, the dinner rolls at our holiday meals are never homemade. For years, my grandmother would pick them up at a local bakery, but at some point we switched to the big bag of dinner rolls from Costco. And I don’t think there’s anything wrong it. My sister and I still love those rolls from Costco. And really, even supermarket bakery rolls taste pretty good if you pop them in the oven for a few minutes.
But there is definitely something to be said for homemade bread. And the first time I tasted my mother-in-laws homemade dinner rolls at Christmas I realized what a difference it makes. While the dinner rolls are always an afterthought at the gatherings on my side of the family, the bread takes center stage at the meals we eat in Oregon. Everyone looks forward to Sharon’s warm and buttery dinner rolls and those rolls are one of the (many) reasons I’m happy to be spending Christmas in Oregon this year!
While I’m not going to share my mother-in-law’s dinner roll recipe today, I do have a great recipe for Sweet Potato Buttermilk Rolls that I can’t wait for you to try. Since Amanda and I wanted to put a new twist on some holiday recipes for you this year, I decided it would be fun to experiment with turning some plain old potato rolls into sweet potato rolls. While using sweet potato puree in these rolls adds beautiful color, the combination of sweet potato and buttermilk also results in a wonderful flavor!
When I made these the first time at our big pre-holiday dinner, I tried adapting a Potato-Buttermilk Roll recipe from Williams-Sonoma Essentials of Baking. While it’s a great book, and I’m sure the Potato-Buttermilk Rolls would have been great if I had followed the recipe exactly, I was less than impressed with the Sweet Potato Rolls I created that night. I mean they were good, and everyone except me seemed to enjoy them, but they weren’t what I was looking for. So, I decided to give it another try and ended up creating my own recipe for Sweet Potato Buttermilk Rolls.
I finished the final batch last night and took the still-warm rolls to my sister’s house for dinner. I am happy to report that we were all more than satisfied with the outcome! We ended up eating them with that leftover Curried Turkey Salad and the combination was terrific. So now I know that these rolls will not only be great with a big turkey dinner, they’ll also be perfect for your leftover turkey sandwiches.
I used my stand mixer to knead the dough for this recipe, but if you aren’t afraid of getting your hands messy, these can be made completely by hand. And please, don’t be afraid of the yeast! You will need a few hours to make these, but the majority of that time is spent just waiting for dough to rise. The best thing about making homemade bread is that it’s possible to take care of other holiday preparations while the dough is rising. But unless you’re planning on being really organized on Turkey day, I suggest making them the day before then reheating for a few minutes in the oven right before serving.
This my dough after kneading for 7 minutes.
A dough scraper is inexpensive (usually about a dollar) and makes removing dough from a mixing bowl much easier!
Dump the dough out onto a lightly floured countertop.
Knead the dough lightly and form into a smooth ball.
Place dough smooth side down in a greased bowl then turn over so both sides are coated.
Let dough rise in a warm place until doubled in bulk.
To check if dough has doubled, push your finger into the dough. If the indentation remains, it’s ready to go!
This dough doubled and ready to go in just over an hour.
Push dough down with your fists to deflate it then turn it out onto your lightly floured work surface.
Cut the deflated dough in half with a knife or bench scraper.
Divide each half into eight equal pieces for a total of 16 (or more if you prefer smaller rolls).
Shape the rolls into balls by rolling against the countertop or between your hands. For smooth rolls, pull the skin taut and pinch together at the bottom.
Forming a smooth roll.
Pinch the bottom together to form a taut skin.
Place rolls on parchment-lined baking sheet and flatten slightly with the palm of your hand.
After they have risen, dust lightly with flour then place in preheated 375 degree oven.
Bake rolls for 20-25 minutes or until lightly browned. Enjoy warm with lots of butter!
I hope some of you give these a try because they were really tasty! In the meantime, make sure you head over to What We’re Eating to see the Herb Roasted Turkey Breast Amanda prepared during our pre-holiday feast! It was delicious and would perfect for a small holiday gathering.
In case you missed any of the other recipes in our holiday series this month, you can see them all below. Click on a photo to be taken to the recipe. Happy holiday planning!
Sourdough Stuffing with Apples and Bacon
Mashed Potatoes with Cream Cheese and Sour Cream
Cranberry Applesauce with Fresh Ginger
And the Holiday Recipe Series continues over at What We’re Eating with:
For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!