Good way to start the day: Egg salad is good for lunch but how about breakfast? The salad is on a bed of crispy sprouts that I grew on the windowsill and a potato roll made with a sweet potato rather than a russet. Reference here for white potato rolls and here for the fan club.
Here is the recipe for the rolls:
1 sweet potato, peeled and cut into 2" pieces
1 pkg yeast (2 1/2 tsp)
2Tbs sugar + a pinch
1 cup buttermilk,
6 Tbs butter, melted and cooled, more for bowl
4 tsp salt
5 1/2 cups bread flour (about)
Method:
Place potato in a medium saucepan. Cover with cold water. Bring to a boil, reduce to simmer. Cook until tender. Drain reserving 1/2 cup liquid. Mash potato ( I put mine through a ricer). Set aside
Cool reserved liquid to 110 degrees. In the bowl of a Kitchenaid whick liquid, yeast & pinch of sugar. Set aside until mixture is foamy, about 6 minutes
Attach bowl to mixer fitted with the dough hook attachment. On low, add remaining sugar, reserved potatoes, buttermilk, 4 Tbs butter and salt. Gradually add enough flour to make a slightly sticky dough. Kneed dough in mixer until smooth, at least 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, about 1-1 1/2 hours.
Heat oven to 375 deg. Line 3 large baking sheets with parchment paper. Turn dough out onto floured work surface. Using a floured rolling pin, roll dough out 3/4" thick. Cut dough into 2" wide strips. Cut strips into triangles or squares. Place at least 1 1/4" apart on baking sheets. Brush tops with remaining butter, cover with buttered plastic wrap. Let rise until dough does not spring back with a finger, about 15 minutes. Bake until golden about 18-20 minutes.
This is a 4 hour job from the start of preparing the potato to your first bite but worth every bit of time you spend.
Bon Appetit!
Now for the sprouts:
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