Sweet Potato Rolls
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
63
Spice
53
Sweetness
65
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar1.5 cups
Unsalted Butter (3 sticks, melted)1 cup
Honey1 cup
Vegetable Oil2 tsps
Salt3 cups
All-Purpose Flour4 cups
Whole Wheat Flour (about)4 cups
Graham Cracker CrumbDirections:
1
Cook potatoes in large saucepan of simmering water until tender, about 20 minutes
2
Drain, reserving 1 cup cooking liquid
3
Place potatoes in medium bowl
4
Transfer reserved cooking liquid to large bowl; cool to 120°F
5
To 130°F
6
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve
7
Let yeast mixture stand until foamy, about 5 minutes
8
Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor
9
Blend until smooth
10
Add to yeast mixture
11
Mix in all purpose flour
12
Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough
13
Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky
14
Lightly oil large bowl
15
Add dough, turning to coat entire surface
16
Cover bowl with kitchen towel
17
Let dough rise in warm draft-free area until doubled in volume, about 30 minutes
18
Preheat oven to 400°F
19
Grease three 9-inch-diameter cake pans
20
Punch dough down
21
Turn dough out onto lightly floured surface and knead until smooth
22
Divide dough into thirds
23
Cut each third into 12 pieces
24
Roll each piece into ball
25
Mix remaining 1 cup melted butter and 1/2 cup honey until well blended
26
Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat
27
Place 12 balls in each prepared pan, arranging close together
28
Let stand 10 minutes
29
Bake until golden brown, about 25 minutes
30
(Rolls can be prepared ahead
31
Cool completely
32
Wrap tightly and refrigerate 1 day or freeze up to 1 month
33
Reheat rolls before serving
34
) Serve warm
35
Cook potatoes in large saucepan of simmering water until tender, about 20 minutes
36
Drain, reserving 1 cup cooking liquid
37
Place potatoes in medium bowl
38
Transfer reserved cooking liquid to large bowl; cool to 120°F
39
To 130°F
40
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve
41
Let yeast mixture stand until foamy, about 5 minutes
42
Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor
43
Blend until smooth
44
Add to yeast mixture
45
Mix in all purpose flour
46
Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough
47
Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky
48
Lightly oil large bowl
49
Add dough, turning to coat entire surface
50
Cover bowl with kitchen towel
51
Let dough rise in warm draft-free area until doubled in volume, about 30 minutes
52
Preheat oven to 400°F
53
Grease three 9-inch-diameter cake pans
54
Punch dough down
55
Turn dough out onto lightly floured surface and knead until smooth
56
Divide dough into thirds
57
Cut each third into 12 pieces
58
Roll each piece into ball
59
Mix remaining 1 cup melted butter and 1/2 cup honey until well blended
60
Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat
61
Place 12 balls in each prepared pan, arranging close together
62
Let stand 10 minutes
63
Bake until golden brown, about 25 minutes
64
(Rolls can be prepared ahead
65
Cool completely
66
Wrap tightly and refrigerate 1 day or freeze up to 1 month
67
Reheat rolls before serving
68
) Serve warm