Refrigerator Sweet Potato Rolls

Yield: 36 servings (serving size: 1 roll)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 2.2g
  • Saturated fat: 1.0g
  • Protein: 3.0g
  • Carbohydrate: 19.8g
  • Cholesterol: 10mg
  • Iron: 1.1mg
  • Sodium: 152mg
  • Calories from fat: 18%
  • Fiber: 0.9g
  • Calcium: 17mg

Ingredients

  • 2 medium sweet potatoes (about 2 pounds)
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 1 teaspoon brown sugar
  • 1/2 cup warm water (100° to 110°)
  • 3/4 cup warm 2% reduced-fat milk (100° to 110°)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 1/2 teaspoon grated orange rind
  • 1 large egg, lightly beaten
  • 5 cups bread flour, divided
  • Cooking spray
  • 1 tablespoon butter, melted
  • 1 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice

Preparation

  1. Preheat oven to 450°.
  2. . Place sweet potatoes on a foil lined baking sheet; bake at 450° for 1 hour or until tender. Cut potatoes in half lengthwise; cool to touch.
  3. . While potatoes cool, dissolve yeast and 1 teaspoon brown sugar in warm water in a large bowl; let stand 5 minutes. Add milk and next 4 ingredients, stirring until sugar dissolves. Add egg; stir well.
  4. . Peel and mash sweet potatoes with a fork until smooth. Stir 1 1/2 cups potato into yeast mixture. Reserve remaining potato for another use.
  5. . Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; stir until smooth. Gradually stir in enough remaining flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding just enough remaining flour to prevent dough from sticking.
  6. . Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in refrigerator at least 8 hours or up to 3 days, punching dough down as necessary when dough rises to top of bowl.
  7. . Coat 3 (9-inch) round cake pans with cooking spray. With lightly floured hands, shape dough into 36 (1 1/2-inch) balls. Place 12 balls in each pan, making sure balls do not touch. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  8. . Preheat oven to 375°.
  9. . Uncover rolls, and bake at 375° for 15 to 18 minutes or until golden.
  10. 10. Combine 1 tablespoon butter, 1 teaspoon orange rind, and 1 tablespoon orange juice. Brush over warm rolls in pan. Serve warm.
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