Purple Potatoes are not something that are too common in your local grocery store.. but if you are part of a CSA, you may have occasionally had them in your produce bag. They are some pretty amazing little gems – full of antioxidants and nutrients.
Purple Potatoes are popular in South America – they are high-antioxidant foods that are great for regulating blood pressure and aiding athletic performance.
I had big plans for these potatoes when I got our CSA bag ~ but as the days passed, I remembered making potato rolls several weeks prior – which were amazing.
While some people are addicted to chocolate… my downfall is definitely fresh baked bread. There is nothing more amazing than walking into a house to smell fresh baked bread – Yum!
These rolls are everything you could ever imagine – golden brown on the outside and soft & pillowy in the inside ~ it’s SO hard not to eat just one!
Add a little butter on them and they are some of the most amazing pillowy rolls you will ever eat – and the bonus? They have a slight tint of purple from the color of the potatoes. They are the most beautiful rolls!
- 1 C. milk (we used raw), 105 - 115 degrees
- 2 Tbsp brown sugar
- 2 tsp yeast
- 1 C. pureed purple potatoes
- 3 C. organic, all purpose unbleached flour
- In your KitchenAid, combine the milk, brown sugar and yeast - allow to set for 5 minutes until frothy. If not frothy after 5 minutes, toss and use new yeast.
- Add the potatoes and 2 C. flour - using your dough hook, mix until somewhat blended, then add the last cup of flour 1/2 C at a time.
- Continue to mix well until the dough pulls away from the side of the bowl.
- Grease your hands with a tiny bit of olive oil, then turn out the dough on a lightly floured counter - and knead 1-2 minutes. Place into a greased bowl and allow to rise - 1 hour.
- After that hour has passed, your dough should be doubled in size. Butter up a 9x13 pan, and separate the dough into 20 even pieces.
- You'll stretch the dough down each side and bring the seams together on the underside - leaving the tops smooth, and the seam side down in the 9x13 pan.
- Once the entire pan is finished, set to the side to rise for one additional hour.
- During that time, preheat the oven to 375 degrees F.
- Mix the honey and butter and *lightly* brush on the rolls, being careful not to deflate the rise.
- Once the oven is preheated, pop the pan in and bake for 20-25 minutes. The rolls will turn dark, but the insides will be soft and pillowy.
- Enjoy warm with a little butter.
- The potatoes are best steamed, then pureed until smooth in a food processor to avoid lumps in the rolls.