Kates Sweet Potato Refrigerator Rolls Recipes

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.

Steps:

• Lightly grease a large bowl with vegetable oil and set aside.
• Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded. Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves. Remove from the heat and let cool to lukewarm.
• Combine the yeast and remaining 1 teaspoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the milk-butter mixture and stir to combine.
• Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined. (Or place them in a large bowl and mix with a wooden spoon.) Add the milk-yeast mixture to the potato mixture and beat to mix.
• Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl. If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached. Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
• With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil. Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
• Lightly grease 2 rimmed baking sheets.
• If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding. Punch down the dough, turn it onto a lightly floured surface, and cut in half. Roll half the dough about 1/2 inch thick. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter. If the dough begins to stick to the cutter, dip the cutter in a little flour. Gather the excess dough, reroll once, and cut as many rolls from it as possible. Repeat with the remaining half of the dough or refrigerate until ready to use.
• Preheat the oven to 400°F.
• Arrange the rolls on the prepared baking sheets so they just barely touch. Brush the tops lightly with the melted butter. Fold the rolls in half, pressing gently at the center point so they stick together.
• Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes. Uncover the rolls and bake for 12 to 14 minutes, until golden brown. Remove from the oven and serve warm.
• A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time. Up to 5 or 6 hours in advance, bake the rolls at 375°F for 8 to 10 minutes, until firm but not golden brown. Store at room temperature and then, when ready to serve, return the rolls to a preheated 400°F oven and bake for 4 to 5 minutes, just until light brown. Remove from the oven and serve warm.
• Phoebe Lawless of Scratch bakery makes the most incredible farmstead "pigs-in-blankets" with really fresh local sausage wrapped and baked in buttery pastry. It's a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldn't otherwise use. Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375°F oven just until the dough is puffy and light brown, 12 to 15 minutes. Serve warm with spicy mustard for dipping.

Steps:

• Preheat the oven to 350°F.
• Split the rolls in half horizontally. Combine the butter, onion, mustard, poppy seeds, and Worcestershire sauce in a small saucepan and place over low heat until the butter melts, stirring to blend.
• Brush the butter mixture evenly on both cut sides of the rolls. Place the ham on the bottom halves and top with the cheese. Place the top halves on the sandwiches and press lightly. Nestle the sandwiches together on a large piece of foil, wrap tightly, and seal the edges.
• Place the wrapped rolls on a baking sheet and bake for 20 to 25 minutes, until the cheese is melted and the rolls are warmed through. Remove from the oven and let sit for about 5 minutes before unwrapping and serving warm or let cool to room temperature.
• Like Judy, you can assemble these sandwiches ahead of time and keep them in the refrigerator until you are ready to heat and serve. They can even be frozen for up to 2 weeks. Just be sure to wrap them tightly and heat thoroughly before serving.

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
• Add to dry mixture in bowl.
• Add eggs.
• Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
• To use dough, grease 13 x 9-inch pan.
• Makes 32 rolls.
• Cover and let rise about 45-60 minutes.
• Bake at 375 for 25 - 30 minutes.