Friday, March 4, 2011

Sweet Potato Cinnamon Rolls

Okay. I know I'm going kind of health-nutty, but I'm trying to do this little-to-no-sugar thing right. I finally got sweet potatoes in my Bountiful Basket last week, so i gave this recipe a go.


I'm not kidding! The potatoes are beautifully sweet and you add just a little maple syrup into the dough for an extra somethin. The only downside to this recipe is that, as usual, it takes forever to make them from start to finish. However, it's way easier if you get to the point of cutting the rolls and placing them in their pan, but then put them in the freezer until the night before you want to bake them. Let them thaw and rise overnight, pop em in the oven, and you have homemade and hot scrumptious rolls for b-fast.

Love it.

1 cup almond milk, warmed {I used soy }
4 teaspoons yeast {I used fast-rising…less worry}
2 tablespoons maple syrup {could be substituted with agave nectar or honey}
2 cups sweet potatoes, mashed {peel, chop, then boil for a good 20 minutes to make sure they’re soft enough to mash}
1 egg
1 tablespoon olive oil 
4 1/2 - 5 cups spelt flour, depending on how much water content your potatoes have {I used whole wheat flour, and actually about 5 ½ cups of it}
1 teaspoons salt

3/4 cup brown sugar {again, could probably be substituted with another sweetener}
2 1/2 tablespoons cinnamon
6 tablespoons butter, softened

In a large bowl, sprinkle the yeast and maple syrup over the warmed almond milk. Mix together gently and let stand until foamy, about 10 minutes.

Place the mashed sweet potatoes into a large bowl and whisk in the egg, oil, salt, and 1 cup of flour. Add the potato mixture to the yeast mixture and stir until thoroughly blended. Mix in the rest of the flour, 1 cup at a time, blending thoroughly after each addition. The dough should be slightly wet and sticky, but not so much that you can't form it into a ball, you may not need all 5 cups of flour. {I used more than 5, because it was so sticky. Just add flour until it holds together fairly nicely, but is still very soft.} Knead for 8-10 minutes or until dough is smooth and elastic, and forms nicely into a ball.

Transfer the dough to an oiled bowl, cover with a clean towel and let rise in a warm spot for about 1 hour or until doubled in size {quick-rising yeast cuts this in half}.

On a floured counter top, cut the dough in half and roll each into a ball. One at a time, roll each ball into a 16-inch by10-inch by 1/2-inch rectangle.

To make the filling, combine the cinnamon and sugar in a small bowl. Spread half the softened butter evenly over the dough and sprinkle half the cinnamon sugar over. Tightly roll the dough, lengthwise and turn seam side down. Cut into 12 equal slices {mine turned into about 14 slices} and place cut-side up on a lined or buttered baking sheet. I used a glass pie dish and placed the rolls about a half inch apart. They will expand as they rise and fill in the space.

Cover, and let rise in a warm spot until doubled in size, about an hour. 

Heat the oven to 400˚F. You can brush the tops with some  milk or an egg wash and sprinkle with {brown} sugar at this point. Bake for 15-18 minutes, until lightly golden. You don't want to over bake these or they will dry out. Serve warm from the oven.

Original source: So Good and Tasty

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