As I post this recipe—
everyone is urgently thinking about the start of the holiday season here in the U.S. which includes family and friends from far and wide. Thanksgiving, seasonal parties, Christmas, and New Year’s Day are occasions for sharing gifts and special food.This is a long lost recipe for some luscious dinner rolls I first made about 1994, from Bon Appetite magazine. I baked these rolls every year for years. In about 2002, and during following years, I presented them as gifts to work colleagues and friends for Christmas with a printed recipe. Apparently, none of them attempted a yeast dough recipe. They ate, enjoyed, and discarded the paper recipe, confident that my tradition would continue forever.
Somewhere during time, I rebelled against the Turkey Dinner Tradition. We ate paella, lasagne, duck, anything but the conventional! The recipe was lost.
While clearing out old papers, I was excited to find a photocopy of this cherished favorite. Excuse me, but 2002 means many computers have passed away to digital heavenly fields. My blog was not even a glitter in its mother’s eye (so to speak). So for memory’s sake I’m now including it on my blog, Japanese food or not! I’m delighted to share it now, and will make it once again this holiday.
Sweet Potato Rolls with Dried Tart Cherries and Cardamom
original recipe archived on Epicurious
- 1 (14-ounce) sweet potato
(note: you’ll use 3/4 cup mashed)
- 3/4 cup tart dried cherries
Or you can substitute golden raisins. If the fruit is really dry, plump it in apple juice before cutting.
- 1 cup half and half
- 1 envelope dry yeast
- 1 teaspoon cardamom
- 1 Tablespoon brown sugar
- 1 Tablespoon flour
- 5 Tablespoons packed brown sugar
- 1/4 cup unsalted butter, melted and cooled
- 2 tsp salt
- 3 1/2 cups bread flour
- prepare a floured work surface
- butter a large bowl
Let the dough rise: Form the dough into a large ball, and sweep the smooth top over the buttered bowl. Turn the ball over to the now buttered part is on top. Cover with a damp towel, place it in a warm space, and let the dough rise until doubled, about 1 1/2 hours. You know the dough is doubled when you poke it and the hole stays intact.
- Bakers’ Parchment
- unsalted butter
- 2 jelly-roll pans
Shaping the rolls: Punch dough down and turn it onto a floured surface. Divide into two equal portions; set one portion aside to repeat. Roll a portion of dough into a 12-inch diameter circle. Work slowly because the dough needs to relax. I know: you are doing all the work… Cut the circle into 8 equal slices, like a round pizza. Make crescent rolls by starting at the outer edge of the circle and to the center point. Stretch gently with your fingertips in necessary. Brush the tip with the egg liquid below to seal. Repeat with each of the 8 sections. Place on prepared baking sheet, seam/tip side down. Curl each crescent gracefully. Cover with a damp towel and let rise in a warm and draft-free place for about 45 minutes. They will look puffy, happy, and well rested: a nice doughy vacation. Repeat with the other half of the dough.
Baking the rolls: Preheat oven to 375°F. Bake one sheet at a time for about 12 to 15 minutes. Check for doneness by tapping the bottom of a roll; if it sounds hollow then it’s done. Cool on wire racks.
- 1 egg beaten and thinned with a bit of water
- optional, coarse grained sparkling white sugar
If you make these ahead (or freeze them) you can reheat them in a damp paper bag in a warming drawer, over your oven vent, or in the oven while your turkey rests.
As I recall, this recipe was published in a Gourmet magazine issue with a complete menu for Turkey Day. What an excellent meal!! There was a nice recipe for olives marinated with fennel seeds, rosemary bread sticks, sweet potatoes sweetened with pears (an excellent dish for diabetics because there is no added white sugar), roasted green beans and carrots, something interesting added to the mashed potatoes, as well as to the flavors for roasting the turkey. Gourmet has archives going back decades, but Bon Appetite only has table of contents for a few years. Epicurious, the mother company, does seem to have old Bon Appetite recipes but they are difficult to find unless you know the exact title to search for.
5 thoughts on “Sweet Potato Rolls with Dried Cherries and Cardamom”
Luckily you found the recipe,these sound really good:)
These look amazing.
Thank you so much for finding and posting this recipe! It was a family favorite at Thanksgiving for years and then I misplaced the recipe a couple of years ago– have been searching ever since. Everyone will be thrilled to have them again this year. Hope you have a great Thanksgiving! :-)
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recipe is good , but wish the fonts were better and bit more explanation as handy tips.