Give dinner rolls a festive twist with Sorrento Orange Olive Oil from The Olive Tap, 906 Manitou Ave., in Manitou Springs. Visit gazette.com or scan the QR code to watch a video demonstration.
Teresa J. Farney,
Sweet Potato Sweet Rolls
Yield: 24 rolls
3 cups bread flour 1 package yeast 1/4 cup warm water 1 teaspoon salt 2 tablespoons sugar 1 egg 2 tablespoon The Olive Tap's Sorrento Orange Olive Oil 1 (15-ounce) can yams, drained and mashed 1/3 to 1/2 cup water 1 egg white 2 tablespoons The Olive Tap Citrus Flake Salt
Dissolve yeast in 1/4 cup warm water. In bowl, add flour, salt and sugar. In separate bowl, mix yams, egg and olive oil, then add to dry mix. Mix with dough hook and add yeast mixture. Dough should be slightly sticky; if not, add 1/3 to 1/2 cup water a tablespoon at a time until it is. Grease clean bowl liberally with Sorrento Orange Olive Oil, place dough inside and let rise for one hour.
Divide into 12 balls and place in oil-sprayed pie plate. Cover and let rise about 30 minutes until doubled in size. Mix egg white with 1 teaspoon water. Brush tops of rolls and sprinkle with citrus flake salt. Bake at 350 degrees 15-20 minutes.