Monday, March 23, 2009
Sweet Potato Cinnamon Rolls
Sweet Potato Cinnamon Rolls is my 4th entry for the NC Sweet Potatoes contest. I would like to thank sweetbytes for this contest and giving us a boost to explore the possibilities of sweet potatoes.
Since I and a lot of my site visitors have liked the supersoft ensaymada recipe which uses regular potatoes, I thought I'd try using the sweet potatoes this time, with only a slight variation in the recipe - I omitted the feta cheese and one egg, and used 4 yolks instead of 3. Then I kneaded the dough before resting it inside the fridge. This dough can be prepared a day ahead, kept in the fridge to rise, shaped only when ready to bake. Or can be frozen for use a week after.
What resulted of my sweet potato cinnamon roll was one that was super soft, smooth, and had the nice yellowish color imparted by the extra yolks and, of course, the sweet potatoes. Instead of turning this dough into another ensaymada, I used it to make a more popular type of sweet bread that is more commonly known amongst Americans; hence I present to you Sweet Potato Cinnamon Rolls (at least, that's what I made of the first 1/3 of the dough I made. Then I made 1/3 into Sweet Potato Pockets, and the remaining 1/3 went into the freezer formed into a log, which I will later make into sweet potato version of supersoft ensaymada. After enjoying the cinnamon rolls, I think this is even better than the one I made for supersoft ensaymada.
5 cups bread flour (separate 1 + 1 + 3)
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening
1 cup mashed sweet potato
4 egg yolks
softened butter (about 1/2 stick)
cinnamon-sugar mixture (1/4 cup granulated sugar + 1-1/2 teaspoons ground cinnamon)
melted butter (about 1/2 stick)
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed sweet potato, egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a soft batter. Place on a floured surface and knead for about 8 minutes. Let rest for 10 minutes covered with cling wrap.
Mix in 4 egg yolks into the dough. Refrigerate at least 2 hours prior to shaping.
Divide dough into 3 (Note: Dough is sticky so generously flour the surface). (1/3 will be used for another recipe; the other 1/3 will be frozen as a log for another type of roll to be prepared about a week later).
For 1/3 of this dough, flatten with a rolling pin about 8 inches x 12 inches. Brush surface with softened butter. Sprinkle with cinnamon-sugar mixture, sparing the edges for sealing. Roll tightly from the long end.
Butter-grease a baking pan.
Using dough cutter, with swift moves, slice the log's ends off, and cut every 1 inch to 1-1/2 inches. Dip bottom in melted butter. Place on pan. Do the same for all pieces. Brush the sides and tops with melted butter. Let rise for at least 30 minutes.
Bake at 375 deg F for 12-15 minutes or until golden brown. Let cool for about 10 minutes. Meanwhile, prepare the frosting.
5 tbsp softened butter
3 cups powdered/confectioner's sugar
2 tbsp half n half (or milk)
Beat with hand mixer the softened butter and sugar. When crumbly, add half and half by increments of 1 tbsp (I probably used 3-4 tbsp only). Continue beating and adding the half and half until you achieve the desired consistency.