Passion Kneaded: Ginger Sweet Rolls

I have been sitting here for a few hours, trying to think of what to type. I just cannot seem to think of anything. Let me not waste your time or mine and skip the rambling. It's another Bread Bakers day and this month's theme is a great one - root vegetables! I have a minor obsession with carrots and up to a couple days ago, these rolls were going to have carrots in them. But I just didn't have enough carrots so I ditched the carrots and stuck to potatoes and ginger.

Potatoes make the dough really fluffy and soft. I am a ginger fanatic and it works beautifully here. I used fresh ginger but you could use powder. Of course, you would need much less. The ginger is pretty strong, by the way, so if you only want a hint of ginger, these rolls just aren't for you.

I am sending a few rolls off to school with my nephew - not for him but for his teacher. These rolls will not be wasted on that picky little one. Hopefully, she will love him too.

Have a great Tuesday and as always, scroll down to see all the other breads made with root vegetables this month! Thanks for a great theme, Karen!

Ginger Sweet Rolls

Ingredients

Dough

115 grams potato, mashed

60 millilitres oil

50 grams brown sugar

1 egg

1 teaspoon salt

480 grams flour

7 grams instant yeast

150 grams water* (preferably water used to cook the potatoes)

Filling

1 cup brown sugar

1 tablespoon cornstarch

4 tablespoons finely minced ginger

1/2 cup softened butter

Directions

Beat together the potato, oil, sugar, egg, and salt. Add the flour and yeast then slowly add water. *The water content of mashed potatoes varies so do not add all the water at once. Add enough water so that when kneaded, you have a soft, tacky dough.

Place the kneaded dough into an oiled bowl then cover and let rise until doubled. The time this takes depends on the temperature of the room .

Toss the brown sugar, cornstarch, and ginger together.

When the dough has risen, divide the dough into half. Roll out the first half to an 8" x 12" rectangle. Spread half of the softened butter across the dough then sprinkle on half of the sugar mixture. Starting along a short side, tightly roll the dough up. Slice the dough into one inch slices and place in greased baking pans. I got 18 rolls and used two 9 inch pie plates and put the rest in a muffin pan.

Cover the pans and let rise until very puffy. Meanwhile, preheat the oven to 350 F.

Bake the rolls 15-18 minutes or until lightly browned but set and the dough registers 190 F.

Notes

Shredded coconut is an excellent addition to this. I did that with half the rolls. .
A glaze would be great. In fact, I think that's the second best part of a sweet roll. I love glazes but I just can't make them. They just never see m to look right so I tend to avoid them. Is there a glaze making school?

Beetroot Bread from Sara's Tasty Buds
Caramelized Onion Cheddar Bread from Hezzi-D's Cooks and Books
Caramelized Onion Gouda Casatiello from Hostess at Heart
Carrot Spiced and Teff Bread from kidsandchic
Colocasia Root (Taro Root) Flatbread from Mayuri's Jikoni
Garlic and Herb Wreath Bread from Herbivore Cucina
Garlic Cheese Bombs from Sizzling Tastebuds
Ginger Sweet Rolls from Passion Kneaded
Korean Onion Bread from Gayathri's Cook Spot
Potato Dinner Rolls from Cook's Hideout
Pull Apart Onion Bread from A Day in the Life on the Farm
Rustic Parsnip Bread from Food Lust People Love
Sourdough Onion Pockets from Karen's Kitchen Stories
Stuffed Aloo Parathas from Sneha's Recipes
Sweet Potato Bread from Cindy's Recipes and Writings

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
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