Sweet Potato Clover Leaf Rolls

Holy goodness.  These clover leaf rolls are da bomb. My mom’s traditional clover leaf roll recipe, taken up a notch by adding sweet potatoes!!  I should have thought of this combination a long time ago.  Potato rolls are amazing, so why not sweet potato rolls????  The sweet potatoes keep the rolls very soft and tender.  And add some cinnamon butter to them?  Uh, yeah, I took it to that level. 

My mom and I have been making the regular clover leaf rolls ever since I can remember.  They have always been my favorite part of Thanksgiving.  My brother and I usually eat about 5 each with dinner.  We always beg my mom to make a triple batch.  There just never seems to be enough of these babies. 

The rolls are pretty simple to make, but it’s definitely helpful to have a few hands helping you out!  My Thanksgiving cooking class members had these rolls down pat!  

Roast the sweet potato first, just wash them, score them with a fork and place them in the oven at 375 for about 25 minutes.  They will start oozin’ when they are done.  Let them cool and then peel them!  The skin should come off really easily.  You can test them with a fork too to make sure they are super soft.

Then start scalding the milk.  If you don’t scald it, the proteins in the milk will kill the yeast, yipe!

Add the butter, sugar, and salt to the hot milk. 

The butter should melt and the sugar should dissolve!

While it’s cooling (you don’t want it too hot, or it will kill the yeast!  Reoccurring theme here in bread making.) let the yeast soften in the lukewarm water.

Mash up those sweet potatoes and add them to the milk mixture. 

Then add about half of the flour. Beat it a lil’

Add the yeast mixture and the beaten egg.  Then beat in the rest of the flour.

You can puree the sweet potato if you want, but I don’t mind the chunks.

Then cover the clover leaf dough and let it rise for about an hour.  It should about double in size.  Nice and poofy.

Now you’ve got an hour to have a dance party.  Shake it up.

Ok, once it’s risen, melt a whole bunch of butta and place about 2 teaspoons into each well of a muffin pan.  You will need two muffin pans.

Then start pulling off ping-pong ball sized chunks of dough and pull and pinch it into little round balls.  They actually look like little balloons. 

Here’s one of my little cooks!  She’s getting so good at following recipes and learning techniques!  

It gets pretty messy, but that’s all the fun!

Roll the little ball into the well of butter and flip upside down, this way the whole ball is covered in butta.  Mo butta, mo betta.  Squish three of them into each well.

Many hands make light work with this job!

Let them rise again, only for about 20 minutes this time.  While they are rising, preheat the oven to 400 degrees.

Now pop them in the oven.  They only need to bake about 12 minutes!!!  Easy peasy.  Bake them until lightly brown, make sure the bottoms are a little more brown, that butter tastes soooo good all browned up. 

Oh hello, my pretties.  I will eat all of you now.

Oh yeah and if you want, just mix half a stick of butter with 1/8 cup of sugar and 1 tablespoon of cinnamon and you’ve got cinnamon butter heaven…oh yeah.

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