Sweet Potato Rolls

Sweet Potato Rolls

1 1/2 lbs. sweet potatoes, peeled and quartered

 2 (.25 oz.) envelopes fast-rising yeast

 1/4 C. granulated sugar

 1 C.  unsalted butter, melted; divided

3/4 C. honey, divided

1/4 C. vegetable oil

2 large eggs, beaten lightly

1 t. salt

3 C. all-purpose flour

5 to 5 1/2 C. (approximately) whole-wheat flour, plus more for kneading

2 C. graham cracker crumbs

Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120 to 130°F.

Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in food processor. Blend until smooth. Add to yeast mixture. Mix in all-purpose flour. Gradually stir in enough whole-wheat flour, 1/2 cup at a time, to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole-wheat flour if sticky.

Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm, draft-free area until doubled in volume, about 30 minutes.

Preheat oven to 400°F. Grease three 9-inch round cake pans. Punch down dough. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into a ball. Mix remaining 1/2 cup melted butter and 1/4 cup honey until well-blended. Dip each dough ball into honey mixture, then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Place in the oven and bake until golden brown, about 25 minutes. Serve warm.

Note: Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat before serving.


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