Sweet Potato Sweet Rolls
For the dough:
- 3 C. bread flour
- 1 package yeast
- 1/4 C. warm water
- 1 t. salt
- 2 T. sugar
- 1 egg
- 2 T. The Olive Tap’s Sorrento Orange Agrumato Olive Oil
- 1-15 oz. can yams, pureed (see directions below) less 1/4 C. for filling
- 1/3 to 1/2 C. water or warm milk
For the filling:
- 6 T. softened butter
- Brown sugar to suit
- The Olive Tap’s Cocoa Crema Balsamic Vinegar (for drizzling)
- 1/4 C. reserved puree with 2 T. brown sugar added in
For the Orange Glaze:
- 1 1/2 C. powdered sugar
- 1/2 t. vanilla
- 1 T. The Olive Tap’s Sorrento Orange Agrumato Olive Oil
- Milk to suit
To make the yam puree:
Drain and reserve liquid from yams. Mash thoroughly and add back in 2 T. of liquid. Set aside 1/4 C. puree for filling.
To make the Orange Glaze:
Combine powdered sugar, vanilla, and Sorrento Orange Olive Oil in a bowl and whisk together. Slowly add milk until you get the desired consistency. Set aside.
For the Yam Orange Cocoa Crema Sweet Rolls:
Dissolve yeast in 1/4 C. warm water. In a mixer bowl add flour, salt, and sugar. In a separate bowl mix puree, egg, and Sorrento Orange Olive Oil together then add to dry mix. Mix with dough hook and add in yeast mixture. You want dough slightly sticky, so add the water/milk to get the right consistency. Grease a clean bowl liberally with Sorrento Orange Olive Oil, place dough inside, and let rise for one hour. Turn out on floured surface, and roll out into a rectangle shape until dough is 1/4″ thick. Spread soft butter over entire surface and drop pea size drops of yam puree evenly over entire surface. Sprinkle to your liking with brown sugar and drizzle liberally with the Cocoa Crema balsamic. Roll up dough and cut log into equal pieces…2 finger width is good. Place in greased 13×9″ pan or large muffin pan. Let rise. Bake at 350 for 15 to 20 minutes.
While warm drizzle with orange glaze and more Cocoa Crema Balsamic Vinegar.
An Olive Tap Original Recipe by Melanie, Manitou Springs, CO