10 Days of Thanksgiving Recipes -- Day 4

We'll switch gears today and give you a recipe for a scrumptious Sweet Potato Cloverleaf Roll. This is a nice variation on the traditional cloverleaf roll that adds those special Autumnal flavors of sweet potato and nutmeg. Enjoy!

 

Sweet Potato Cloverleaf Rolls

 

3 Tbs	Sugar	1	1/4 oz package active dry yeast
2	large eggs	1/3 Cup	Milk
1/4 Cup	Unsalted butter	1 tsp	Salt
3/4 Cup	Sweet potatoes, mashed	4 Cups	Flour
1/2 tsp	Nutmeg		additional melted butter for brushing the rolls

 

In a small bowl, stir together 1 Tbs of the sugar and 1/4 Cup warm water, sprinkle the yeast over the mixture and let it proof for 5 minutes, or until it is foamy. In a large bowl, whisk together the eggs, the remaining 2 Tbs of sugar, the milk, the butter, the salt, the nutmeg, the sweet potatoes, and the yeast mixture until the mixture is combined well.. Stir in 3 cups of the flour, 1 cup at a time, and turn the dough onto a floured surface. Knead the dough, incorporating as much of the remaining 1 cup of flour as necessary to prevent the dough from sticking, for 8 to 10 minutes or until it is smooth and elastic. Form the dough into a ball, put it in a well buttered large bowl, and turn it to coat with the butter. Let the dough rise, covered with plastic wrap, in a warm place, for an hour, or until it is double in bulk. Turn the dough out onto a floured surface, cut off pieces of dough about the size of a walnut, and form them into balls. Put 3 balls of dough into each of 18 buttered 1/3 cup muffin tins. Brush the tops of the rolls with the additional melted butter and let the rolls rise, covered loosely, in a warm place for 30-40 minutes, or until they are almost double in bulk. Bake the rolls in the middle of a pre-heated 400 degree oven for 12-15 minutes or until they are golden.