Sweet Potato Cinnamon Rolls

[Swisskaese]

Sweet Potato Cinnamon Rolls

This recipe makes about 20 rolls.

• 1 c hot mashed sweet potatoes
  
• 1 c warm potato water, warm water, or scalded milk
  
• 1 c scalded milk
  
• 7 c all purpose flour
  
• 2 T dry yeast
  
• 1 c butter, softened
  
• 1 c sugar
  
• 1 tsp salt
  
• 4 large eggs
  
• 1/2 tsp mace, ground
  

The spread:

• 1/2 c butter, softened
  
• Brown sugar
  
• 1 tsp cinnamon, ground
  
• 1/2 c broken pecan pieces (or walnuts, or hazelnuts if chopped fine) (optional)
  
• melted butter
  

Mix the mashed sweet potatoes, potato water, milk and 1 cup of flour and cool until the mixture is tepid.

Add the yeast and cover and let rise for 1/2 hour. Punch down with a wooden spoon

In an electric mixer, cream the butter and sugar, add the salt and then the eggs and mix until thoroughly incorporated.

Stir butter/egg mixture and the remainding flour into potato mixture. Mix until the dough is firm, but not stiff. Knead on a floured board until the dough becomes elastic.

Place in a buttered bowl and let rise until doubled, approximately 1 hour.

Roll out the dough on a floured board with a floured rolling pin into a retangle about 1/4 inch thick.

Spread the dough with softened butter and sprinkle with a generous amount of brown sugar, then sprinkle over the cinnamon and the nuts.

Roll length wise into a log, pinch the seal and cut into 1-inch slices.

Put the slices, cut side down in a buttered cake pan or in a muffin tin. Brush with melted butter. Cover and let rise for approximately 30 minutes.

Preheat the oven to 375F/190C and bake for 20 minutes.

You can put the pans in the refrigerator overnight, take them out in the morning and let them rise and then bake them.

Keywords: Intermediate, Bread, Potatoes, Vegetarian, Breakfast, Brunch

( RG1681 )