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.
Notes:
* 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
Ingredients:
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.
Yes please.
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Thank you! 🙂
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Nice looking rolls!
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Thank you! They were a big success. 🙂
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They look fab! Great use of the potatoes 🙂
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Thank you Elaine! The rolls turned out great and all thanks to the potatoes. 🙂
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I must try it!
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I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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On a lark, I did Thanksgiving yesterday, so I have both of the potato leftovers required. Definitely an appealing recipe for a Sunday night’s supper. How can one resist sweet potatoes AND Cheddar cheese?
Roast pork on the menu for tonight, so these tempting rolls should go well with that.
Virtual Hugs,
Judie
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Perfect timing!
Potatoes and Cheddar AND roast pork – even better! Enjoy your dinner. 🙂
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Thanks; we will. You inspire a lot of our most enjoyable meals.
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*blush* Thank you – it’s really great to know. 🙂
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These rolls look delicious Ronit 🙂
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Thank you Nandini! They were delicious indeed. 🙂
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These sound wonderful. I love how it includes caraway seeds. They can add such a tasty flavor to breads.
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Thank you Sheryl! 🙂
I too love the flavor of caraway seeds, especially in breads.
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I like it very much Ronit and the caraway seeds are highly aromatic with a subtle taste of anise! 🙂
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Thank you Linda! 🙂
Caraway seeds have such interesting flavor. I love them in breads.
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Yummy 🙂 I’m very eager to try it 🙂
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Thank you Sabitha! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Don’t you love coming up with a recipe using leftovers – ca’t go wrong adding cheese. I’m making bread today with caraway seeds, beer and sauerkraut – the flavor of the seeds really comes through 🙂
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I most certainty do Judi! 🙂
Your bread sounds amazing. I love everything about it. 🙂
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Thank you for your like and many previous likes on my humble blog.
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You have such interesting posts! 🙂
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Love the color. I’m with you about caraway seeds and would definitely add them to the rolls.
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Thank you Karen! Yes, the caraway seeds add a lot. 🙂
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You’re so right, Ronit. These would be perfect for any of the forthcoming holidays, though their color would make them the logical choice for Thanksgiving. The caraway seeds are a nice touch, too. 🙂
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Thank you John. I’m glad you liked the idea. Happy Thanksgiving! 🙂
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These rolls look delicious and I like the addition of caraway seeds.
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Thank you for visiting and commenting. I’ll check your blog soon. 🙂
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Ronit, these rolls look so scrumptious! Love the combination of flavors! You are a genius to come up with these from leftovers!
I love using leftovers in different ways too and feel a sense of pride when I come up with a good recipe….I know it sounds silly:)
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I adore cheese – I could eat 10 of these rolls right now!
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Thank you, I”m glad to hear! 🙂
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