Kates Sweet Potato Refrigerator Rolls
- 1 cup milk
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup plus 1 teaspoon sugar
- 2 teaspoons sea salt
- 1 tablespoon plus 1 teaspoon active dry yeast (from two 1/4-ounce envelopes)
- 1/2 cup warm water (105F to 115F)
- 2 cups mashed sweet potato (1 large or 2 small sweet potatoes, baked, peeled, and mashed)
- 2 large eggs, lightly beaten
- 6 1/2 to 7 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- Lightly grease a large bowl with vegetable oil and set aside.
- Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded.
- Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves.
- Remove from the heat and let cool to lukewarm.
- Combine the yeast and remaining 1 teaspoon sugar in a bowl.
- Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size.
- Add the yeast mixture to the milk-butter mixture and stir to combine.
- Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined.
- (Or place them in a large bowl and mix with a wooden spoon.)
- Add the milk-yeast mixture to the potato mixture and beat to mix.
- 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.
- If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached.
- Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
- With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil.
- 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.
- Lightly grease 2 rimmed baking sheets.
- If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding.
- Punch down the dough, turn it onto a lightly floured surface, and cut in half.
- Roll half the dough about 1/2 inch thick.
- 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.
- If the dough begins to stick to the cutter, dip the cutter in a little flour.
- Gather the excess dough, reroll once, and cut as many rolls from it as possible.
- Repeat with the remaining half of the dough or refrigerate until ready to use.
- Preheat the oven to 400F.
- Arrange the rolls on the prepared baking sheets so they just barely touch.
- Brush the tops lightly with the melted butter.
- Fold the rolls in half, pressing gently at the center point so they stick together.
- Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes.
- Uncover the rolls and bake for 12 to 14 minutes, until golden brown.
- Remove from the oven and serve warm.
- 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.
- Up to 5 or 6 hours in advance, bake the rolls at 375F for 8 to 10 minutes, until firm but not golden brown.
- 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.
- Remove from the oven and serve warm.
- Phoebe Lawless of Scratch bakery makes the most incredible farmstead pigs-in-blankets with really fresh local sausage wrapped and baked in buttery pastry.
- Its a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldnt otherwise use.
- 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.
- 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)