I’m sad to report that this is my final post as a Become a Better Baker Blog Ambassador for ACH Foods this fall. The title of this ambassadorship says it all: I certainly had some room for improvement when it came to the baking department. After tackling Quick Pumpkin Beer Bread and homemade pizza crust, I went into this month’s recipe feeling pretty confident in my new skills.
What I learned this month can be summed up like this: Sometimes, you can do everything wrong and still get a really good result. I know it sounds counterintuitive, especially when it comes to yeast baking, but hear me out.
Building off of this recipe, I started by heating my apple juice in the microwave to try to get it between 100 and 110 degrees F (the correct temperature to activate the yeast). Well, let’s just say that 60 seconds in the microwave is WAY too long to do that. After the apple juice took a short rest in the fridge, and then, impatiently, the freezer, it was finally cooled down enough for me to stir in the Fleischmann’s® Active Dry Yeast. Still, things were getting off to a somewhat rough start.
I can’t be certain, but I *think* I forgot to add the salt to my dough. I remember looking at the sea salt in the pantry cupboard, but then I’m pretty sure my dog distracted me and I forgot to add it. I also did not use the dough hook attachment for my Kitchenaid while mixing the dough, even though I totally have one, and it would have been the correct time to use it (for the first time ever). To further complicate matters, one step in the directions reads “Divide dough into 12 equal portions and form into rolls.” Which I totally did. If you consider golf balls and baseballs to be equal portion sizes.
So yeah, I stumbled a little bit with this recipe. I seriously felt like I had done everything wrong. At one point while kneading the dough, it felt kind of tough, and I was fairly certain I was in over my head and I did NOT have the skills to tackle this recipe.
But you know what? These sweet potato rolls turned out AMAZING. They were airy, fluffy, and lightly sweet and spiced. They resembled the dinner rolls sold at my favorite bakery. Honestly, Jeff thought I had bought them. I know a lot of bakers wouldn’t want to hear that their homemade rolls resemble bakery-bought ones, but I considered it a compliment. They tasted professionally made!
The moral of the story is that everybody probably has more baking skills than they think they do. If I can tackle three yeast recipes and have three success stories, anyone can. Grab some Fleischmann’s® Yeast and just go try it. Oh, and a compound butter made with honey and BOURBON never hurts, you know?
For the Spiced Sweet Potato Rolls:
For the Bourbon Honey Butter:
As a Become a Better Baker Blog Ambassador, this post was sponsored by ACH Foods through their partnership with One2One Network. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.