1/2cupsweet potato,roasted, skinned and preferably riced, but mashing will do
3TBextra virgin olive oil,plus more for brushing
2TBhoney
Instructions
Measure out all ingredients in advance.
Oil a large bowl and set aside.
Add yeast to warm water, cover with plastic wrap and then let sit for five minutes to bloom.
Combine flour, salt and rosemary in the bowl of an electric mixer fitted with a dough hook.
Add in yeast mixture and stir until mostly incorporated.
Add in sweet potato, oil, and honey and knead dough on low speed for about 7 minutes (Make sure your mixer is locked and make sure it doesn't "walk" off your counter).
Dough should be elastic and just slightly sticky with little residue left on the bowl. If it's too wet, add one tablespoon of flour at a time, or if it's too dry add a teaspoon of water until it's the right consistency.
Transfer dough to the oiled bowl, cover with plastic wrap and let rise for 90 minutes or until it's doubled in size. (If your kitchen is cold like mine you can put it in a warm oven with the door cracked, but keep an eye on it because it might rise faster).
Turn out dough onto a lightly floured surface.
With a bench scraper or knife, cut the dough into 4 pizza crusts or 12 rolls, or any combination of the two.
Take each piece of dough and fold the edges into the center until you have a nice dough ball. Flip it over and press your finger into the center. If it springs back, the dough is just right.
At this point you can freeze the dough for later.
To bake, preheat oven to 400F for rolls or for pizza as high as your oven setting will go.
For rolls, place dough balls in a parchment lined skillet or on a cookie sheet. Brush tops of rolls with oil and bake for 15-25 minutes or until golden brown. Before serving, brush with more oil and sprinkle with sea salt.
For pizza, roll crust thin. Bake one side of crust on a pizza stone or cookie sheet sprinkled with semolina or flour until its brown on the bottom. Remove from oven, flip over and cover with desired toppings. Return to oven and bake until crispy.
Notes
For a dinner party, make a double batch! These rolls are addictive! I have a standard KitchenAid mixer and double batch fits perfectly!
Don't use canned sweet potato. I tried this as a shortcut for a New Years dinner and they were heavy and doughy because of the extra water content in canned sweet potato.
For a beautifully browned crust, position a stainless steel bowl in the bottom of your oven (near the door) before preheating. After you've placed your dough in the oven to bake, pour 1/2 cup of water into the bowl. It will steam up and spatter so be careful!