Monday, November 22, 2010

A Thanksgiving Favorite

With Thanksgiving almost here I thought I'd share one of our favorite recipes.  We've been making this for a good 5-6 years.  I found it in a magazine and loved the idea I could make it ahead of all the hustle and bustle of Thanksgiving Day.  The best part is you can make rolls for dinner but use some of the dough to make cinnamon rolls or sticky buns for breakfast that morning.  For a smaller family you may want to cut the recipe in half.

Sweet Potato Refrigerator Rolls
makes 4-5 dozen (2 1/2 inch) rolls
You can make this dough up to 3 days in advance and store in the refrigerator with plastic wrap. 

3/4 cup + 3 tablespoons melted butter
1 cup milk
3/4 cup + 1 teaspoon sugar
2 1/2 tsp salt, divided
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water
2 large eggs
2 cups cooked and mashed sweet potatoes (2 small or 1 large)
1/2 cup cold water
7 cups all purpose flour

1. Heat 3/4 cup butter and milk in a large saucepan over medium-high heat to just below boiling point.  Add 3/4 cup sugar and 2 tsp salt and stir until sugar dissolves.  Remove from heat and set aside to cool.

2. Combine yeast, 1tsp sugar and 1/2 cup warm water; let stand 5 minutes.

3. Beat eggs, potatoes, and remaining 1/2 tsp salt at medium speed with an electric mixer until smooth and well blended; beat in 1/2 cup cold water.

4. Stir together cooled milk mixture, egg mixture and yeast mixture in a large bowl.  Gradually add 3 cups flour and continue beating with mixer (you may have to beat the rest of the flour with a wooden spoon).  Stir in 3 1/2 to 4 cups more flour or enough to form a soft dough, scraping down sides of bowl several times. (Dough will be very sticky.)  Place dough in a lightly oiled bowl; cover and refrigerate at least 8 hours or up to 3 days.

To make rolls punch down dough and roll out a portion to 3/8-1/2" thick; cut with a 2 1/2" biscuit cutter (I use a coffee cup) and place on a grease cookie sheet or jelly roll pan.  Brush rolls with melted butter.  The recipe tells you to fold them in half and press gently at the center... not sure why but I just leave them as is.  Cover loosely and let rise in a warm place until doubled (about 30-40 mins).  Bake at 400 degrees for 12-14 minutes or until golden brown.... yummy!

If you want to make cinnamon rolls simply roll out some dough in a big rectangle about 1/2" thick.  Spread with melted butter and cinnamon and sugar.  Roll width wise so you have a long log and then slice into circles (It's easiest to "cut" using dental floss- take a long piece, slide it under the dough and come up where you want to cut. Simply make an x and pull tight and it will nicely slice a circle without squashing your dough.)  Place on a greased cookie sheet or in a greased pie pan.  Let it rise a bit and then bake at 350-375 degrees for 10-20 minutes until golden.  This isn't a "recipe"  I just make it so I don't know the exact time!  I just bake it until it's done.  Top with icing of your choice.  Cream cheese frosting or powdered sugar with a bit of melted butter, a few drops of milk and a splash of vanilla extract is good.

You can also use the dough in your favorite sticky bun recipe.  It's very versatile.  It's a sweet dough but does NOT taste like sweet potatoes.

Check out this blog Raising Olives for other peoples favorite Thanksgiving recipes and some fun traditions.


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