Kates Sweet Potato Refrigerator Rolls

  1. Lightly grease a large bowl with vegetable oil and set aside.
  2. Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded.
  3. Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves.
  4. Remove from the heat and let cool to lukewarm.
  5. Combine the yeast and remaining 1 teaspoon sugar in a bowl.
  6. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size.
  7. Add the yeast mixture to the milk-butter mixture and stir to combine.
  8. Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined.
  9. (Or place them in a large bowl and mix with a wooden spoon.)
  10. Add the milk-yeast mixture to the potato mixture and beat to mix.
  11. Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl.
  12. If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached.
  13. Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
  14. With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil.
  15. Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
  16. Lightly grease 2 rimmed baking sheets.
  17. If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding.
  18. Punch down the dough, turn it onto a lightly floured surface, and cut in half.
  19. Roll half the dough about 1/2 inch thick.
  20. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter.
  21. If the dough begins to stick to the cutter, dip the cutter in a little flour.
  22. Gather the excess dough, reroll once, and cut as many rolls from it as possible.
  23. Repeat with the remaining half of the dough or refrigerate until ready to use.
  24. Preheat the oven to 400F.
  25. Arrange the rolls on the prepared baking sheets so they just barely touch.
  26. Brush the tops lightly with the melted butter.
  27. Fold the rolls in half, pressing gently at the center point so they stick together.
  28. Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes.
  29. Uncover the rolls and bake for 12 to 14 minutes, until golden brown.
  30. Remove from the oven and serve warm.
  31. A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time.
  32. Up to 5 or 6 hours in advance, bake the rolls at 375F for 8 to 10 minutes, until firm but not golden brown.
  33. Store at room temperature and then, when ready to serve, return the rolls to a preheated 400F oven and bake for 4 to 5 minutes, just until light brown.
  34. Remove from the oven and serve warm.
  35. Phoebe Lawless of Scratch bakery makes the most incredible farmstead pigs-in-blankets with really fresh local sausage wrapped and baked in buttery pastry.
  36. Its a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldnt otherwise use.
  37. Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375F oven just until the dough is puffy and light brown, 12 to 15 minutes.
  38. Serve warm with spicy mustard for dipping.

milk, butter, sugar, salt, active dry yeast, warm water, mashed sweet potato, eggs, flour, unsalted butter

Taken from www.epicurious.com/recipes/food/views/kate-s-sweet-potato-refrigerator-rolls-383652 (may not work)

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