Say hello to lightly sweetened fluffy dinner rolls made with sweet potato and beer. A delicious twist on the plain dinner roll!
Everything is being wrapped around here! Last piano lessons, last classes, last meetings, and oh, did I mention the dozens of graduation parties? It is hard work having so many friends who are graduating! 😉 I’m personally excited for the semester to be over getting to see final projects come to completion.
But then, the summer craziness begins. I think planning the summer is almost harder because things like camps or lessons, only last for one or two weeks. Then you’ve got to decide which ones to go to, give yourself enough time to recover from one thing before going on to the next, etcetera … Life never stops!
These rolls may take a little more planning and a little more time, but they are completely worth it. They do rise three times for a total of three hours, but the hands on time is minimal. As long as you start these early in the afternoon, you will be serving warm sweet potato beer bread dinner rolls to your family and they will love you for it.
They are soft and fluffy, just like dinner rolls should be, and they reminded a little of Hawaiian dinner rolls because of their sweetness and fluffiness. Surprisingly, the entire family loved them! These are lightly sweetened, thanks to the sugar and sweet potato, but it isn’t like a dessert roll. We served these with dinner and they compliment just about any meal. If you are worried about the beer or sweet potato being the dominant flavors, don’t. They are there, but mild undertones. They stand out from your average dinner roll and will impress whomever is eating them!
My favorite part about these was how fluffy and soft they were! I am usually not a fan of fluffier breads, but the combination of deeper flavors and melt in your mouth texture won me over. I really like cooking with beer, especially in breads. I can now cross yeasted beer bread rolls off my list!
And I can eat these, too! There is no dairy in these as I used So Delicious Culinary Coconut Milk (full fat coconut milk) in the place of cream and mashed sweet potato as an butter replacer. My family never guessed these were not traditional butter rolls! I did use all purpose flour, instead of whole wheat, and I’m pretty sure that is why these were so much softer than my other dinner roll recipes. If you want to use whole wheat, I would only suggest substituting half of the all purpose flour with whole wheat. Also, if you aren’t lactose intolerant, you can substitute whipping cream for the full fat coconut milk.
**I’m entering this recipe in the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest. **
- 2-1/2 cups all purpose flour
- ¼ cup sugar
- 2-1/4 teaspoons active dry yeast (1 package)
- ¾ cup beer
- ½ teaspoon vanilla
- 3 large egg yolks
- ¼ cup So Delicious Culinary Coconut Milk
- ¼ cup mashed sweet potato, cooked and mashed
- 1 teaspoon salt
- ½ teaspoon cinnamon
- In a stand mixer, mix flour, sugar, and yeast.
- Heat beer in the microwave for 30-40 seconds.
- Add beer to flour mixture and pulse until moistened.
- Add vanilla, egg yolks, coconut milk, sweet potato, and salt and mix for 1-2 minutes or until dough pulls together. It will be very soft and moist.
- Place dough in a lightly greased bowl and cover with greased saran wrap and let rise for 90 minutes, or until doubled in size.
- Place bowl in refrigerator and let rise for 60 more minutes.
- After the second rise, remove the bowl from the refrigerator and place on a floured surface.
- With floured hands, punch down the dough.
- Divide dough into 12 circles (I used a biscuit cutter)
- Place on a lightly greased cookie sheet and let rise for 30 more minutes.
- While rolls are rising for a third time, preheat oven to 350.
- After the 30 minutes are up, and the oven preheated, bake rolls for 10 minutes.
- Let cool for a few minutes before serving.