Hey Honey, are you looking to try something new during the new year? Well, we've got one option for that adventure from The Wonder Smith. We are obviously obsessed with the color purple, so when this gorgeous recipe crossed our path, we couldn't pass it up.
- ½ c. yogurt
- ¾ c. mashed purple sweet potatoes
- 1 egg
- ½ c. blueberry puree
- 2 Tbs. melted butter
- 3 Tbs. sugar
- 3 ½ c. all-purpose flour
- 1 ¼ tsp. Salt
- 2 tsp. Yeast
Add the yogurt, mashed purple sweet potatoes, egg, blueberry puree, and butter to a blender. Blend on low speed until the mixture is very smooth. Meanwhile, whisk together the sugar, flour, salt, and yeast in a large bowl.
Pour the wet mixture into the dry mixture and mix well. The dough should be slightly sticky. Knead until smooth, about 5-10 minutes. (With wet dough like this, it can be easier to use a stand mixer with a hook attachment.)
Place the smooth dough into a lightly greased bowl and cover. Let rise for 60 to 90 minutes or until doubled in size.
Divide the dough into 24 pieces. Roll each into a ball, then pinch dough from the sides to form a seam on the top, then flip. (This helps make a rounder roll.) Space out the rolls on a lightly greased pan. (Or pans, if yours isn’t as giant as mine is!) Cover the pans and let the rolls rise until they’re puffy about another hour.
Preheat the oven to 350F. Bake the rolls for 20-25 minutes or until the tops are a slightly brownish-purple.
Remove rolls from the oven and brush them with melted butter and allow to cool.
Wild Herb and Honey Goat Cheese
- 2 (4oz) logs of chevre, room temperature
- ½ c. chopped herbs and edible flowers of choice
- ¼ c. honey, slightly warmed
- Mix all of the ingredients together to form a smooth spread.
- Serve warm with purple rolls and enjoy!