Sweet Potato Cinnamon Rolls
3 lb. 2 oz. canned Texas Sweet Potatoes (reserve liquid)
3 1/4 c. sweet potato liquid and or hot water
12 oz. margarine
1/4 c. oil
6 c. brown sugar
6 lbs. white flour, all purpose or bread
1 lb. whole wheat flour
2/3 c. dry milk powder
1 1/2 tsp. salt
1 tsp. nutmeg
7 Tbsp. cinnamon
1/4 c. instant dry yeast
8 c. powdered sugar
1 1/2 tsp. vanilla
Place sweet potatoes, sweet potato liquid, 4 oz. margarine, oil and
2 cups brown sugar in mixer; mix well with wire whip. Place hook
attachment on mixer; slowly mix in 3-1/4 cups reserved sweet potato
liquid and/or water. Add flours, dry milk, salt, nutmeg, 1/4 cup
cinnamon and yeast. Dough should look like it is too dry. Beat for
10 minutes. Dough will become more elastic and moist as it mixes.
Let dough rise until double in size. Divide dough
into 2 equal sections. Roll out each section to a 1/2� thick
rectangle. Brush with remaining margarine Combine remaining brown
sugar and cinnamon and sprinkle mixture on dough. Roll dough
jelly-roll style.
Cut each roll into 35 (4 oz.) portions. Place
rolls 3x6 in a 2� steamtable pan sprayed with food release or lined
with pan liner. Let rise until double in size.
Bake at 300 Degrees F. (preheated) for 25
minutes, (this must be a convection oven temp.) Try 350 deg. regular
oven.
Combine powdered sugar, 1 cup hot water and vanilla. Brush rolls
with glaze before serving, if desired. Serve with fresh fruit and a
variety of milk.
Makes 70 servings. |