Sweet Potato Rolls with Maple Pecan Butter


For the Maple Pecan Butter:


  1. In the bowl of a stand mixer, dissolve yeast, warm water, and 1 tablespoon sugar. Let stand 5 minutes.
  2. Add remaining sugars, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Add flour and fit the stand mixer with the dough hook,  Knead 2 to 3 minutes, or until smooth, shape into a ball. Place in an oiled bowl, cover, and let rise about 1 hour 30 minutes.
  3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
  4. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled, about 1 hour.
  5. Bake at 375 degrees F for 12 to 14 minutes, or until golden brown.
  6. While the rolls are baking prepare the Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup.

Printed From: www.sweetpeaskitchen.com