Makes:
13x9x2 baking pan
Total Time:
1 hr 45 min
Submitted by:
Category:
Breads
Sub Category: Biscuits & Scones
what you need
- 2 envelopes day yeast
- 1/2 cup warm water, divided
- 1/4 cup granulated sugar
- 3 tablespoons butter
- 1 teaspoon salt
- 2 eggs
- 3/4 cup mashed sweet potatoes
- (8-oz can, drained)
- 1 teaspoon vanilla
- 3 3/4 to 4 cups all-purpose flour (or unbleached), divided
- Honey Syrup:
- 5 tablespoons butter, divided
- 1/2 cup honey
- 3/4 cup brown sugar, divided
- 1 cup chopped nuts, divided
make it
Dissolve yeast in 1/4 cup warm water. Heat remaining 1/4 cup water, sugar, butter and salt in small pan; cool to lukewarm. Add eggs, sweet potatoes and vanilla. Combine 1 1/2 cups flour, yeast and sweet potato mixture in mixing bowl; beat at low speed 1/2 minute, then on high speed 2 minutes, scraping sides of bowl occasionally.
By hand, stir in enough remaining flour to make a moderately stiff dough. Knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning dough to grease top. Cover and let rise until almost doubled, about an hour.
HONEY SYRUP:
Melt 3 tablespoons butter, honey, 1/2 cup brown sugar and 1/2 cup nuts. Spread over bottom of 13x9x2" baking dish. On lightly-floured surface roll dough to 15x10" rectangle. Brush with reserved 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar and 1/2 cup chopped nuts.
Roll up jelly roll fashion starting with long edge. Cut into 1" rolls. Place cut side down on syrup in pan, sides of rolls almost touching. Let rise until almost doubled. Bake at 375 degrees for 25 minutes. Invert on wire rack while still hot.
Notes
This is one of my favorite breakfast rolls and always made at Christmas time for my brunch. No matter where I take these, I'm always ask for the recipe. Very moist and tasty. Never lasts long!
