Sweet Potato Rolls
TOTAL TIME: Prep: 15 min. + rising Bake: 10 min./batch
1/2 cup water (70° to 80°)
3 tablespoons butter, softened
3/4 cup mashed organic sweet potatoes (without added milk and butter)
4 to 4-1/2 cups All-Purpose Flour
3 tablespoons sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Yield: 2-1/2 dozen.
Do not use a bread machine’s time-delay feature for this recipe.
Maple Pecan Bars
Prep: 30 min. Bake: 20 min. + cooling
3 cups all-purpose flour
3/4 cup confectioners’ sugar
1-1/2 cups cold butter
1-1/2 cups packed brown sugar
1 cup butter, cubed
1/2 cup real maple syrup
2 teaspoons Ground Cinnamon
1/4 teaspoon salt
4 cups coarsely chopped pecans
2 tablespoons plus 1 teaspoon heavy whipping cream
3/4 teaspoon vanilla extract
In a large bowl, combine flour and confectioners’ sugar. Cut in the butter until crumbly. Press into a greased 15-in. x 10-in. x 1-in baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in the pecans, cream and vanilla. Remove from the heat; spread over crust.
Bake 20-25 minutes longer or until bubbly. Cool on a wire rack.
Yield: 5 dozen.