Golden Honey Sweet Rolls Recipe

Ingredients

• 2 tablespoons active dry yeast
• 1-1/4 cups warm 1% buttermilk (110° to 115°)
• 1 tablespoon honey
• 3 eggs, lightly beaten
• 3/4 cup cold mashed sweet potatoes (without added milk and butter)
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 2 teaspoons salt
• 1/2 to 3/4 teaspoon ground mace
• 5 to 5-1/2 cups all-purpose flour
• TOPPING:
• 2 tablespoons butter, melted
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/2 cup honey, warmed
• FILLING:
• 2 tablespoons butter, softened
• 3/4 cup sugar
• 1-1/2 teaspoons ground cinnamon

Directions

• In a large bowl, dissolve yeast in warm buttermilk. Stir in honey; let stand for 5 minutes. Add the eggs, sweet potatoes, butter, brown sugar, salt, mace and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Pour melted butter into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and pecans. Drizzle with honey; set aside.
• Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 10-in. rectangle. Spread with softened butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 40 minutes.
• Bake at 350° for 40-50 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 1 dozen.

Golden Honey Sweet Rolls published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p144