SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
CINNAMON POTATO ROLLS
This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too!
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour., Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.
Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 365mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
QUICK SWEET POTATO CINNAMON ROLLS
Need another use for your sweet potatoes? Want to make something sweet & special for the holidays that doesn't take a lot of time? Try these out.
Provided by Rachel-Snachel
Categories Breads
Time 35m
Yield 20 rolls
Number Of Ingredients 13
Steps:
- For dough: Combine sweet potato, 9 tablespoons melted butter, and 1/2 cup milk. Stir in the flour,1/4 cup sugar, baking powder, and salt. Mix until well blended.
- When a soft dough forms, roll the dough onto a floured surface. Form the dough into a 12 x 15 inch rectangle.
- In a small boewl, combine the 6 tablespoons of melted butter, raisins, and cinnamon. Sprinkle the filling mixture over the dough. Roll dough lengthwise, pinching the seams together.
- Cut dough into 3/4 inch slices and place close together in greased baking pan.
- Bake until golden brown at 425 degrees for 15-20 minutes.
- While rolls are baking, make the glaze. In a small bowl, combine the powdered sugar, 2 tablspoons milk, and vanilla extract until smooth.
- When the rolls are done, remove them from the oven. Immediately spoon the glaze over the rolls. Serve hot. (Makes 20 rolls.).
Nutrition Facts : Calories 217.3, Fat 9.1, SaturatedFat 5.7, Cholesterol 24, Sodium 694.6, Carbohydrate 32.8, Fiber 1.2, Sugar 16.1, Protein 2.4
MASHED POTATO CINNAMON ROLLS
From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.
Provided by vonn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 40
Number Of Ingredients 16
Steps:
- Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.
- Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.
- Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.
- Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until light brown, 10 to 15 minutes.
- Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.
- Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 47.8 g, Cholesterol 21.8 mg, Fat 8.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 150.4 mg, Sugar 28.1 g
SWEET POTATO PAN ROLLS
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.-Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 50m
Yield 16 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 175mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO CINNAMON ROLLS
Grand Prize Winner from a Southern Living Magazine contest. Tender, gooey, and sweet--these rolls hit the spot and are worth the extra effort.
Provided by Dragonfly AZ
Categories Yeast Breads
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 21
Steps:
- Dough: (Using ABM).
- Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
- (By Hand).
- Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
- Stir in egg, buttermilk, sugar and melted butter.
- Mix baking soda into 1 cup flour. Stir mixture into liquids.
- Stir in orange zest.
- Stir in 3 1/2 cups flour.
- Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
- Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
- While dough is rising, make filling by combining the ingredients.
- When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
- Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
- Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
- Bake rolls at 400 for 10 minutes.
- While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
- After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
- Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
- Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
- Let cool for about 20 minutes, then serve warm.
Nutrition Facts : Calories 752.3, Fat 24.5, SaturatedFat 14.8, Cholesterol 80.7, Sodium 696.2, Carbohydrate 126.8, Fiber 4.6, Sugar 68.3, Protein 10.3
SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: plain unsweetened soy milk, vegan butter, mashed sweet potato, unbleached all-purpose flour, granulated sugar, salt, active dry yeast, grapeseed oil, brown sugar, ground cinnamon, toasted pecans, vegan butter, vegan cream cheese, confectioners sugar, mashed sweet potato, pure vanilla extract
Provided by Crystal Hatch
Categories Breakfast
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
- In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
- Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
- Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
- Once the dough has doubled in size, preheat the oven to 375°F (190°C).
- Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
- Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
- Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
- Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
- Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
- Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, Sugar 17 grams
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- Wash and scrub the baked potato(es) and bake it in the oven on the middle rack at 400 F degrees for about 1 hour or until soft when pierced with a fork.
- When the potatoes have cooled, peel them and cut them in small pieces then mash them with the 1 stick of butter. Add in the 3 eggs and 1 cup of the flour and continue mashing until smooth.
- In the bowl of your mixer add the water, yeast and sugar, stir and let it sit for about 10 minutes until yeast has dissolved and it becomes foamy.
- Add potato mixture to the yeast mixture and using the paddle attachment mix for a couple minutes. Add 3 more cups of flour, one cup at a time and mix well. If the dough is too dry add a bit more water, but I didn't need too, there was enough moisture from the sweet potatoes. After the 3 cups of flour have been added in the dough should still be sticky.
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- To make the dough: In the bowl of a stand mixer, whisk together the water, sugar, buttermilk, potato purée, eggs, and butter.
- Attach the mixer’s dough hook. Set the mixer speed to low and stir in the lesser amount of flour (5 1/2 cups, 660g), the salt, and the yeast.
- Increase the speed to medium-low and knead the dough until it completely pulls away from the sides of the bowl, incorporating more flour (if necessary) a tablespoon or two at a time every 30 to 60 seconds.
- Increase the speed to medium-high and knead until the dough forms a smooth, elastic ball, about 5 minutes.
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