I made these rolls for Thanksgiving dinner today. They went faster than any dish I've made for my family, and I've made a lot. My sister even told me that all she wants for her birthday is a fresh batch of these. Haha. I can say for sure that I will be making these again for many family dinners to come!
Kate's Sweet Potato Refrigerator Rolls
Sara says she loves the beautiful color and flavor sweet potatoes lend. Make this dough 3 days in advance, and store in plastic wrap in the refrigerator. You can easily cut the recipe in half for a smaller crowd. This versatile dough also makes delicious sticky buns or cinnamon rolls. Prep: 30 minutes, Chill: 8 hours, Bake: 12 minutes.
- 3/4 cup plus 3 tablespoons butter, melted
- 1 cup milk
- 3/4 cup plus 1 teaspoon sugar
- 2 1/2 teaspoons salt, divided
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 2 large eggs
- 2 cups cooked and mashed sweet potatoes (2 small sweet potatoes 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 the boiling point. Add 3/4 cup sugar and 2 teaspoons salt, and stir until sugar dissolves. Remove from heat, and set aside to cool.
- 2. Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water; let stand 5 minutes or until mixture becomes frothy.
- 3. Beat eggs, potatoes, and remaining 1/2 teaspoon salt at medium speed with an electric mixer until smooth and well blended; beat in 1/2 cup cold water.
- 4. Stir together the cooled milk mixture, egg mixture, and yeast mixture in a large bowl. Gradually add 3 cups flour, and continue beating at medium speed with an electric mixer. (You may have to beat in the rest of the flour with a wooden spoon.) Stir in 3 1/2 to 4 more cups flour or enough to form a soft dough, scraping down sides of bowl several times. (Dough will be very sticky.) Place dough in lightly oiled bowl; cover and refrigerate for 8 hours.
- 5. Preheat oven to 400°.
- 6. Lightly grease a 15- x 10- x 1-inch jellyroll pan. Remove dough from refrigerator, and punch down. Divide dough in half, and roll out each portion to 3/8- to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter, and place on the prepared pan, with rolls just barely touching. Brush rolls with 3 tablespoons melted butter; fold each roll in half, pressing gently in the center to seal. Cover loosely, and let rise in a warm place (85°), free from drafts, 30 to 40 minutes or until doubled in size. Bake at 400° for 12 to 14 minutes or until golden brown.
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