Friend in Knead
The perfect appetizer for your Thanksgiving, these sweet rolls are bursting with sweet potato, honey, and cinnamon! If you love sweet fries, you’ll absolutely love these!
Ingredients:
• 1/3 cup ripe sourdough starter (100% hydration, active and bubbly) (75g)
• 2 cups all-purpose flour (240g)
• 1 large egg (about 50g)
• 1/4 cup warm milk (60ml)
• 1/2 tsp salt (2.5g)
• 2 tbsp unsalted butter, softened (28g)
• 2 tbsp brown sugar (28g)
• 2 tbsp honey (42g)
• 1/2 tsp ground cinnamon
• 1/2 cup steamed and mashed sweet potato (120g)
Instructions:
1. Ensure the sourdough starter is active. In a stand mixer bowl, combine the starter, milk, honey, brown sugar, egg, and butter. Whisk until smooth.
2. Add the sweet potato and mix. Separately, combine flour, salt, and cinnamon. Add dry ingredients to stand mixer.
3. Knead the dough on low for about 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place (78-80 degrees) for 8 hours, until doubled. You have the option to refrigerate overnight at this point, that’s what I did or skip to the next step.
4. Roll the dough into a 12-inch circle and cut into 16 triangles with a pastry wheel. Cut circle in half and then half and repeat till you have 16 triangles. Roll each triangle from the wide end to form crescents, and place on a baking sheet lined with parchment. Cover with damp towel or plastic.
5. Let rise for 2-3 hours, until almost doubled and puffy.
6. Preheat oven to 350°F (175°C). Bake for 20-25 minutes.
7. Brush with the cinnamon sugar baste immediately after baking and let cool on a rack.
Cinnamon Sugar Baste:
• 1/4 cup salted butter, melted (57g)
• 1/2 teaspoon ground cinnamon
• 1 tablespoon brown sugar (14g)
After baking, brush the warm rolls with this mixture for a sweet, spiced finish. Enjoy!
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