(adapted from a recipe in Midwest Living)
[this recipe seems long, but it goes together very quickly-don't be intimidated]
- one - 16 oz can sweet potatoes in heavy syrup
- one-quarter cup brown sugar
- 5 1/2 - 6 cups unbleached all-purpose flour or all-purpose flour
- 2.5 tsp (1 pkg) active dry yeast
- 1 cup milk
- 1/3 cup maple syrup
- 1/3 cup butter
- 1 teaspoon salt
- 2 eggs
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup maple syrup
- 3 tablespoons water
- 1 cup chopped hickory nuts, pecans, or walnuts
- 3/4 cup granulated sugar
- 3/4 cup chopped pecans
- 1/3 cup butter, melted
- 1 tablespoon ground cinnamon
- 1 tablespoon unbleached all-purpose flour or all-purpose flour
Directions
1. Drain the sweet potatoes reserving the syrup. Mash the potatoes.
2. Put the syrup in a small saucepan and add another quarter cup of granulated sugar. Reduce mixture by fifty percent, reserve.
2. While the syrup mixture is reducing start making the dough. In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the mashed sweet potatoes, the 1/3 cup maple syrup, the 1/3 cup butter and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a super sticky dough. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a still fairly sticky dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside.
5. In a medium bowl, whisk together brown sugar, 1/2 cup softened butter, the 1/4 cup maple syrup and the syrup/sugar mixture until well combined. Spread in prepared pan. Sprinkle with the 1 cup nuts. Set aside.
For filling:
6. In a small bowl, combine the granulated sugar, the 3/4 cup nuts, the 1/3 cup melted butter, cinnamon and the 1 tablespoon flour. Set aside.
7. Gently roll dough into an 18x12-inch rectangle. Crumble filling over dough, leaving 1 inch unfilled along one of the long sides. Carefully roll up rectangle, starting from the filled long side. Pinch dough edges to seal seams. With a serrated knife, slice dough roll crosswise into 12 equal pieces. Arrange evenly in 4 rows of 3 rolls each, cut sides down, in prepared pan. Cover loosely with buttered plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).
8. Uncover rolls. Bake in a 375 degree F oven for 25 to 30 minutes or until golden, tenting loosely with foil if buns begin to brown too quickly. Place a large baking sheet on the rack below the baking pan. Cool in pan on a wire rack for 5 minutes. Invert onto a large tray or serving platter. Serve warm. Makes 12 buns.
• To Prepare a Day Ahead - Prepare as above through Step 7, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.
