SWEET ROLL INGREDIENTS RECIPES

Steps:

• Scald milk (bring just to a boil and remove from heat immediately).
• Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
• In a large bowl mix warm water and yeast. Stir until dissolved.
• Stir in lukewarm milk mixture.
• Add beaten eggs.
• Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
• Your dough should be elastic and slightly stiff but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
• Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
• Cover bowl and place in a warm place so it can rise.
• It will take about 1 hour to double in bulk.
• At that time punch dough down and turn out onto a lightly floured board to shape.
• At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
• Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
• Rolls should now touch each other. (A little more rising will occur during baking.)
• Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
• Brush tops of rolls with melted butter immediately when removed from the oven.
• Allow rolls to sit for at least 10-15 minutes before eating.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.