When I’ve found I had 2 cups of tasty leftover Yukon gold and sweet potato puree, I’ve decided to put them into good use.
As it happened while I was preparing dough for quick cheese rolls, I thought the dough could benefit from the flavorful potato puree, and so I’ve added it to the dough. The experiment ended up with great success – the potato puree gave the rolls a wonderful taste, texture and color, as I hope you can see from the photos.
Now, whenever I prepare potato puree, I make sure to prepare extra, so that I’ll have an excuse to makes these tasty rolls again.
These quick rolls would be perfect for Thanksgiving weekend. Whether you prepare them in advance for the dinner, or use leftover potato puree to prepare them for the next day brunch. I’m sure your guests will love them anytime, and not only on Thanksgiving.
* Caraway seeds add wonderful flavor to the rolls, However, if you’re not a fan, you can omit them, or use other seeds to your liking, instead.
* My method of cooking the potatoes is different than most, and is mentioned at the end of the rolls recipe, but you can prepare the puree in any other way you prefer.
* For best results, use potato puree that was prepared a day ahead and was kept in the refrigerator overnight.
Makes: about 25 rolls
Prep time: 15 minutes
Chilling time: 30 minutes
Baking time: 25 minutes
4 oz (115 grams) aged yellow cheddar cheese, cut into large cubes
2 Tbs flour
1¾ oz (50 grams) soft butter
2 cups prepared Yukon gold and sweet potatoes puree, at room temperature (scroll down for the recipe)
1 tsp caraway seeds (optional)
½ tsp garlic powder
1 tsp sweet paprika
1 tsp salt
2 cups flour
1 Tbs baking powder
1. Place the cheese in a food processor bowl, fitted with the metal blade. Add 2 Tbs flour and process to coarsely grate the cheese. Add the butter and process to combine. Add the potato puree and mix quickly. Add the caraway seeds, garlic powder and paprika. Process briefly and transfer into a large bowl.
2. Add the flour, salt and baking powder and mix to combine. The dough should be fairly moist and sticky, but if needed (potato puree vary in moisture) add a bit more flour. Try not to knead or add too much flour, so that the rolls will be light and fluffy. Cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 360F (180C). Line two baking pans with baking paper. Create about 26 balls (the size between golf and tennis balls) from the dough and place on the paper.
4. Bake for 25 minutes, until the rolls are puffed and baked through. (Check the bottom to make sure). Serve at room temperature.
How to make the potato puree: use same amount of Yukon gold and sweet potatoes, peeled and cut into medium size cubes. Add water just up to the level of the potatoes, 1 chopped clove of garlic, and 1 Tbs butter. Bring to the boil, reduce the heat to medium-high and cook until the water evaporate and the potatoes are very soft. Mash with potato masher and add salt to taste. Add a few Tbs of heavy cream and mash again to combine. Measure 2 cups and keep in the fridge overnight.