Dinner Rolls

These rolls are easy and can be prepped ahead of time. I followed this recipe from The Kitchn. I made these to go with The North Carolina Pulled Pork. While great as regular dinner rolls, these would work smaller for sliders or larger for burger buns. 

from the fridge overnight 

1 hour from the fridge

cooked!

with the pulled pork

Dinner Rolls
Makes 12 rolls

Ingredients
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk (I used almond milk)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter

Instructions
1. In a stand mixer: stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
3. Add all the flour and stir until it forms a shaggy dough.
4. Knead the dough at low speed for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.
5. Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.
6. Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces. Roll the dough against the counter or between your palms until round.
7. Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart*.
8. Let the rolls rise until they fill the pan roughly 30-40 minutes. While the rolls are rising, pre-heat the oven to 375°F.
9. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. (I forgot this step)
10. Bake the rolls until golden, 15-18 minutes.
11. Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle.

*At this point you can also cover the rolls and put into the fridge to rise over night for dinner the next day. The next day let the rolls come to room temp (about 1 hour) prior to baking. Then continue with step 8.

Thai Sweet Potato Veggie Burger

I like veggie burgers. I know most people won't agree with me, but I just like the texture and taste so much better. This is a Thai Sweet Potato Veggie  Burger adapted from Oh She Glows. I also made these Sweet Potato Bean Burgers!

The burgers can be frozen (after baking and cooling). To reheat bake for 20 minutes at 400F. Just keep an eye on the burger so they don't get too dried out. To reheat an unfrozen patty I microwaved for 30 seconds. 

I served on these fresh rolls. 

I topped with sriracha and some soy sauce. 

Thai Sweet Potato Veggie Burgers

8 patties 4-5 inches in diameter.

1 large sweet potato

1/2 cup cilantro, finely chopped

1/4 cup fresh basil leaves, finely chopped

3 large garlic cloves, minced

3 teaspoons finely grated ginger

1/2 cup roasted and salted peanuts, chopped

3/4 cup rolled oats, processed into a coarse flour

1 (15-ounce) can chickpeas, drained and rinsed

1 egg

1/2 tablespoon sesame seed oil

½ fresh lime juice

½ tsp cayenne pepper

Salt/pepper to taste

Cook sweet potato: Slice off ends of potatoes, stab with a fork a few times. Bake at 350F for 1 hour. Once soft take the peel off and slice into chunks. Puree it up in the food processor. 

To the sweet potato in the food processor...add in chick peas, garlic, ginger, peanuts. For a few pulses. Pour into a bowl. Stir in cilantro and basil.

Back in a food processor, add the oats and process until it looks like coarse flour. Add to the bowl. Add in egg. Stir in the sesame oil, lime juice, salt, and pepper all to taste. I found it easier to stir this mix in the kitchen aid with the paddle attachment, but a spoon also works.

Shape the mixture into 8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.

Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.

Sweet Potato Bean Burger

Burger with red onion, cheese, and
salsa on a homemade bun!

Sweet potato bean burger, this was so yummy and very filling! This recipe was adapted from Peas and Crayons. Also check out these Thai Sweet Potato Burgers!

The burgers can be frozen (after baking and cooling). To reheat bake for 20 minutes at 400F. Just keep an eye on the burger so they don't get too dried out. 

I served on these fresh rolls. 

Sweet Potato Bean Burger

makes 8 patties

1 large sweet potato, cooked

1 [15oz] can of chickpeas or equivalent

1  [15oz] can of cannellini beans or kidney beans

1/2-1 cup of diced bell pepper

1 medium-large jalapeno, diced

1 cup red onion, diced

1 cup white onion, finely diced

3 cloves of fresh garlic, minced

2 eggs

1 ½ -2 cups of rolled oats

2 tbsp oil

1 1/2 tsp cumin

1 tsp each oregano and basil

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp cayenne pepper

1/2 tsp salt and pepper

Cook sweet potato: Slice off ends of potatoes, stab with a fork a few times. Bake at 350F for 1 hour. Once soft take the peel off and slice into chunks. Puree it up in the food processor. Add in kidney beans and chickpeas and pulse a few times (I like it a little chunky). Put into a big bowl.

While the sweet potato is baking, saute the onions, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with black pepper and a sprinkle or two of red pepper. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender. 

Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, and raw oats, and then add your herbs/spices to season.  Adjust spices as needed. I found it easier to stir this mix in the kitchen aid with the paddle attachment, but a spoon also works.

Shape the mixture into 8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.

Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.