One child is napping, the other one is out with Daniel running errands, and I am happy as can be - busy in the kitchen whipping up a double batch of these babies. :)
makes 12 to 18 rolls
1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour (I use half whole wheat and half white flour)
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour (I use half whole wheat and half white flour)
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Bake the sweet potato for approximately 45 minutes at 375. Remove the oven and let cool.
Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands.
When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes. (Or do it all with your KitchenAid mixer like I do.)
Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a dozen or so pieces, shape, and then again allow to rise until they have roughly doubled in size, another hour or so.
Bake at 375 degrees for 20-25 minutes.
Happy Thanksgiving!
1 comment:
Ok Sarah...I'm dying to see pictures. These sound sooooo good!!!! I've seen them in the store but never thought to try to make 'em.
yum.
Michelle
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