Golden Honey Sweet Rolls

Name: Golden Honey Sweet Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1 dozen.
Ingredients: 2 tablespoons active dry yeast; 1-1/4 cups warm 1% buttermilk (110&deg to 115°); 1 tablespoon honey; 3 Nellie’s Free Range 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

I turn leftover sweet potatoes into these soft, tender sweet rolls packed with honey flavor. It's a great way to surprise the family the day after Thanksgiving.

Ingredients

2 tablespoons active dry yeast
1-1/4 cups warm 1% buttermilk (110° to 115°)
1 tablespoon honey
3 Nellie’s Free Range 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.