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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I turn leftover sweet potatoes into these soft, tender sweet rolls packed with honey flavor. It's a great way to surprise the family the day after Thanksgiving. Ingredients:
2 tablespoons active dry yeast |
1-1/4 cups warm 1% buttermilk (110° to 115°) |
1 tablespoon honey |
3 eggs, lightly beaten |
3/4 cup cold mashed sweet potatoes (without added milk and butter) |
1/2 cup butter, softened |
1/3 cup packed brown sugar |
2 teaspoons salt |
1/2 to 3/4 teaspoon ground mace |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
2 tablespoons butter, melted |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1/2 cup honey, warmed |
filling: |
2 tablespoons butter, softened |
3/4 cup sugar |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm buttermilk. Stir in honey; let stand for 5 minutes. Add the eggs, sweet potatoes, butter, brown sugar, salt, mace and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Pour melted butter into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and pecans. Drizzle with honey; set aside.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 10-in. rectangle. Spread with softened butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 40 minutes.
5. Bake at 350° for 40-50 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 1 dozen.
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