Happy Day before Thanksgiving Day!
Here is my favorite recipe for Sweet Potato Rolls. I have to tell you, I am grateful for the day I found this recipe. It is now the family and friend favorite and they now ask for it for every special meal and not so special meals as well.
SWEET POTATO ROLLS – Note: I prepare this dough the day ahead of serving and let it rise in the refrigerator overnight.
1/4 c warm water
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 tsp salt
1/4 tsp cinnamon
5 tblsp butter
2 cups cooked and mashed sweet potatoes
1 tsp lemon juice
1 egg slightly beaten
5-7 cups sifted all purpose flour
melted butter
caraway seeds, optional
In a measuring cup, combine warm water and yeast. Stir to dissolve. Set aside. In a saucepan, scald milk. Add sugar, salt, cinnamon and butter. In the bowl of a stand mixer fitted with the paddle attachment, pour milk mixture over the mashed potatoes. Add lemon juice to the mixture and beat until smooth. Cool to luke warm, then add egg and yeast mixture; blend well. Blend in 2 cups of the flour and beat at medium speed for about 3 minutes. Add enough flour to make a stiff dough.
Turn the dough onto a floured surface and knead until smooth and elastic. Place dough in a buttered bowl, turn dough to butter top and cover and let rise until doubled in bulk (overnight in refrigerator as noted above). Punch down and knead once more; then shape into rolls. Place in a greased pan – I usually use 2 9″cake pans, sizing the rolls to yield about 8-10 per pan. Cover and let rise until doubled in bulk. Do not crowd the rolls in the cake pan as they rise a lot in the oven.
Preheat oven to 400F. Brush rolls with an egg wash and sprinkle with caraway seeds if desired. Bake rolls for approximately 20 minutes of less if you have made your rolls on the smaller size. Brush tops with melted butter while hot.
Makes about 20 rolls, depending on size. YUM!!!!!
Wishing everyone out there a very Happy Thanksgiving and a wonderful time with friends and family – wherever you are!!!