Warm, homemade rolls are an essential part of any Thanksgiving feast, and Ree Drummond has perfected the art of making them from scratch. This year, she's putting a delicious twist on the classic by creating sweet potato rolls.
Ree starts by mixing the wet ingredients - whole milk, lemon juice, melted butter, eggs, honey, and grated garlic. She then adds a packet of instant yeast and turns on the mixer on low to combine everything.
Next, Ree incorporates the star of the show - sweet potatoes. She used a 10-ounce package of frozen sweet potatoes, microwaved them until warm and mashed them. Ree adds the sweet potatoes to the milk mixture, allowing the warmth to help activate the yeast.
After switching to the dough hook attachment, Ree gradually adds bread flour to the mixture, stopping when the dough is still moist but pulling away from the sides of the bowl. She then lets the mixer knead the dough for about 5 minutes until it's smooth and elastic.
"The dough is kind of starting to come away from the sides of the bowl, so I'm just going to add that last one. I think that's going to do the trick," Ree says.
Once the dough is ready, Ree lets it rise for 45 minutes to an hour. She then divides the dough into 48 golf ball-sized balls, placing two in each well of a muffin tin. Before baking, Ree brushes the tops with melted butter and sprinkles them with chopped sage and sea salt.
After a 30-minute rise, Ree bakes the rolls at 375°F for 15 minutes, until they're golden and delicious.
"The rolls haven't even baked yet and they already look so good," Ree marvels. "Before they bake, I want to sprinkle them with a little bit of chopped sage, and that'll just give them a little extra flavor."
When the rolls emerge from the oven, Ree can't resist breaking one open to reveal the beautiful, light orange interior. The sage has baked into the tops, adding a savory aroma.
"I want to show you how beautiful these are," Ree says, admiring the rolls. "I smell that sage that baked into the top of the rolls, so the very best way to serve these is just to spread some softened butter on both halves."
Ree admits that while the green bean casserole was initially slated to be the star of the Thanksgiving feast, these sweet potato rolls have stolen the show. With their vibrant color, delectable flavor, and perfect texture, these rolls are sure to be a hit at any holiday table.
Part 1/4:
Sweet Potato Rolls for Thanksgiving
Warm, homemade rolls are an essential part of any Thanksgiving feast, and Ree Drummond has perfected the art of making them from scratch. This year, she's putting a delicious twist on the classic by creating sweet potato rolls.
Ree starts by mixing the wet ingredients - whole milk, lemon juice, melted butter, eggs, honey, and grated garlic. She then adds a packet of instant yeast and turns on the mixer on low to combine everything.
Next, Ree incorporates the star of the show - sweet potatoes. She used a 10-ounce package of frozen sweet potatoes, microwaved them until warm and mashed them. Ree adds the sweet potatoes to the milk mixture, allowing the warmth to help activate the yeast.
Part 2/4:
After switching to the dough hook attachment, Ree gradually adds bread flour to the mixture, stopping when the dough is still moist but pulling away from the sides of the bowl. She then lets the mixer knead the dough for about 5 minutes until it's smooth and elastic.
"The dough is kind of starting to come away from the sides of the bowl, so I'm just going to add that last one. I think that's going to do the trick," Ree says.
Once the dough is ready, Ree lets it rise for 45 minutes to an hour. She then divides the dough into 48 golf ball-sized balls, placing two in each well of a muffin tin. Before baking, Ree brushes the tops with melted butter and sprinkles them with chopped sage and sea salt.
Part 3/4:
After a 30-minute rise, Ree bakes the rolls at 375°F for 15 minutes, until they're golden and delicious.
"The rolls haven't even baked yet and they already look so good," Ree marvels. "Before they bake, I want to sprinkle them with a little bit of chopped sage, and that'll just give them a little extra flavor."
When the rolls emerge from the oven, Ree can't resist breaking one open to reveal the beautiful, light orange interior. The sage has baked into the tops, adding a savory aroma.
"I want to show you how beautiful these are," Ree says, admiring the rolls. "I smell that sage that baked into the top of the rolls, so the very best way to serve these is just to spread some softened butter on both halves."
Part 4/4:
Ree admits that while the green bean casserole was initially slated to be the star of the Thanksgiving feast, these sweet potato rolls have stolen the show. With their vibrant color, delectable flavor, and perfect texture, these rolls are sure to be a hit at any holiday table.