The sweet potato rolls I make every Thanksgiving require 8 minutes of kneading, which works out perfectly. I knead 1 minute of prayers into the dough for the families of each of my six sisters, a minute for my family and a minute for my mom and her husband.
I’ve been kneading prayers into various doughs ever since Sarah gave me the idea two years ago.
Tomorrow I’ll spend most of the day making the rolls for a support group that meets weekly at my church.
And though they are strangers, I’ll be kneading 8 minutes of prayers into the dough for them, too.
Friday I get to help serve the Thanksgiving feast.
And meet the eaters of my prayers.
If I have time, I’ll make them a pie, too.
Or maybe these apple blossoms.
Sweet Potato Rolls
Combine 1/4 c. warm water with 1/4 oz. dry yeast. Let it get foamy.
Scald 1 cup milk in a small saucepan, remove from heat.
Stir in the following:
1/3 cup unsalted butter
1/2 cup sugar
1 1/2 tablespoons coarse salt
1 teaspoon ground cardamom
Let cool slightly.
Place 2 cups roasted, peeled sweet potatoes in the bowl of your stand mixer.
Combine them with 1 teaspoon fresh lemon juice. Beat until smooth.
Then beat in 1 large egg, the milk mixture and the foamed yeast.
Mix in 7 cups of sifted, unbleached all-purpose flour, one cup at a time.
Switch to your dough hook and knead until smooth, about 8 minutes. The dough will be sticky.
Transfer dough to a large oiled bowl. Cover and let stand in a warm place until doubled. (approx. an hour)
Punch dough down and knead again with your hands just until smooth.
Line 2 baking sheets with parchment paper or silpats.
Using a bench scraper cut the dough into 20 equal pieces. I weigh each piece because I’m a spaz and they bake better if they are uniform. Shape each piece into a roll.
Place the rolls on the prepared baking sheets and cover with a towel. Let rise in a warm place until doubled, about 40 minutes.
Heat oven to 400 degrees.
Snip an X in the top of each roll with a pair of kitchen scissors. Brush each one with melted butter.
Bake until tops are brown, about 20 minutes, rotating pans half way through.
Cool on a rack.
I make two batches: a rounder, smaller dinner roll and a larger, slightly flattened roll like the ones in the front of the picture. I use the larger rolls for turkey sandwiches.
You can make the dough the day before, shape it into rolls and put the sheets in the fridge. Take them out of the fridge about 45 minutes before you want to bake them, snip, brush, bake and serve fresh from the oven.
It’s the cardamom that makes them so good.