A Wonderful NKC Recipe for Christmas

With less than one week until Christmas, we thought we’d provide you a recipe now so that you can be prepared for your cooking tasks that await you. This recipe is provided, graciously, by the hostess at The Non-Kosher Kitchen (https://thenonkosherkitchen.wordpress.com/) for inclusion at our upcoming debut site, Kosher-free.com. Please note, IT IS NOT anti-kosher, it’s kosher-free*!

This recipe calls for milk that is NKC (NOT Kosher-Certified) – in this case from Piggly Wiggly. Of course this supermarket chain is regional in the South, and our readers will need to find local NKC milk on their own or through the KosChertified? App. One option is joining a farm fresh food club like Miller’s Biodiversity Farm. They do ship nationwide! Otherwise, call your local family-run dairies. 

Please visit The Non-Kosher Kitchen site for more photos of this recipe.

*See our Disclaimer at http://www.Kosher-Free.com and our Terms of Use on all of our websites.

As a treat for readers at this blog and Kosher-Free.com, here is a nonkosher recipe you can enjoy with family. These sweet potato rolls only require 4 ingredients, are simple to bake, and their mild flavor is equally at home during breakfast or supper. The eye-catching golden color is a bonus on a crowded Christmas table.

2.5 cups Martha White self-rising flour

1 cup mashed sweet potatoes ( about 4 small or 1-2large sweet potatoes)

5 tbsp Vital Farms sea-salted butter

2/3 cup Piggly Wiggly whole milk (make sure to check for no kosher symbols as their milk certification varies based on distribution area. My local PW milk is not kosher.)

1) Boil sweet potatoes until very tender. Slip off the skins and discard. Mash the sweet potatoes with a fork until smooth. 

2) In a 16 cup food processor, place the self rising flour and cold butter (cut into 10 pieces). Pulse with chopping blade until butter is throughly dispersed through the flour  (should resemble meal). *If you don’t have a large food processor, you can place the flour and butter in a large bowl, then cut the butter in with knives or a pastry cutter until it resembles meal. You could also pinch the butter into the flour by hand until the same effect is achieved, but you must work quickly so the butter doesn’t get too warm.

3)Place the butter/flour mixture in a large bowl. Add 1 cup of mashed sweet potatoes and mix. Add just enough milk to form a soft dough, around 2/3 cup for me. Stir until well combined.

4) Place the dough on a floured surface and pat to an even height of 3/4 inch. Cut with a floured drinking glass or biscuit cutter and place on an ungreased baking pan. I like doing 7 rolls arranged in round 9 inch pans. If you don’t want to bother with cutting, you can also form smooth mounds of dough and drop them onto the pan. That look is slightly more “rustic”.

5) Place the pans into a 450F oven for 14min, or until ever so slightly browned on edges. Baking time can vary based on the size of your rolls and your oven’s performance, so keep an eye on them.

6) Enjoy your fresh sweet potato rolls! They are good with honey butter in the morning (just mix Vital Farms butter with honey from your local farmer’s market) or split to make sausage/bacon rolls with winter flair. The sweet potato rolls are very tender and can be a pretty accompaniment to your Christmas dinner as well. The mild flavor works with most seasonings (pepper, cheese, maple, herbs) so don’t be afraid to customize them by throwing something extra in there at the liquid mixing stage and have fun with your baking. 

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