Adapted from my mom's amazing roll recipe!
Makes: 36 rolls
100 calories / 3F / 15C / 3P / 2g fiber / per roll
Ingredients:
- 2 1/2 tsp instant yeast
- 1/2 cup warm water
- 1/2 cup butter
- 1/2 cup honey
- 1 tsp salt
- 1 cup mashed sweet potatoes
- 1 cup scalded almond milk
- 2 beaten eggs
- 5 cups white whole-wheat flour
Directions:
- Beat eggs. Set aside. Dissolve yeast in warm water. Once dissolved, pour eggs into water with yeast. Set aside.
- Heat milk in a pot over high heat until small bubbles form around edges. Remove from heat. Add butter, honey, salt and potatoes. Stir. Add egg and yeast mixture. Mix well.
- Pour into a bread mixer with flour and knead for 10 minutes {I use my kitchen aid with the hook attachment}.
- Store in fridge for 2 hours. Separate into 3 balls and roll out onto a floured surface. Spread a little butter on top and cut into 12 crescents per ball of dough {making 36 total rolls}. Roll up and place on a greased baking sheet. Cover with a dish towel and let rise for 5+ hours.
- Bake at 370 degrees for 10-12 minutes or until lightly browned. Brush with butter fresh out of the oven. Enjoy!
We enjoy these rolls with this Honey Butter from Six Sisters' Stuff:
- 1/2 cup softened butter
- 1/4 teaspoon vanilla
- 1 egg yolk
- 1 cup honey
Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 1/2 cups. Honey butter not included in macro counts above.
