Confession #95: I’m a planner… Sweet Potato Cinnamon Rolls

Instructions

1. Combine 4 1/4 ounces (1/2 cup) milk with 2 ounces (1/4 cup) butter (cubed) and microwave in a heat-safe bowl for about 40 seconds, just until stirring makes the butter melt into the milk completely. Set aside to cool until comfortably warm, not hot.
2. Meanwhile, combine the remaining 2 1/8 ounces (1/4 cup) milk with 1 tablespoon sugar in a large bowl, stirring the sugar into the milk. Sprinkle the yeast on top and stir. Let sit until foamy (about 10-15 minutes).
3. Slowly stir the butter and milk mixture into the yeast mixture, followed by the egg yolks, remaining 3 tablespoons sugar, and salt. Add the mashed sweet potatoes and and whisk in until smooth. The mixture may look a bit lumpy but the color should be even. Add the whole wheat flour and 8 1/2 ounces (2 cups) bread flour. Stir or fold in until partially combined, creating a shaggy dough. Then, use your hands to knead everything together into a moist dough.
4. Turn the dough onto a floured surface and knead for about 10 minutes, adding up to 2 1/8 ounces (1/2 cup) bread flour as needed. You want to make a smooth, soft dough. It should still be somewhat moist and may be tacky, but it shouldn’t get stuck to the kneading surface anymore. Shape the dough into a ball with a smooth top and place in a greased bowl that is about twice its size. Cover with greased plastic wrap and let rise in a warm place until doubled. This took about 1 1/2 – 2 hours for me with the dough in my oven on the bread proof setting (100° F).
5. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Once the dough has risen, turn out onto a lightly floured surface and punch down gently. Roll out to a rectangle, 11″ x 18″, with the 11″ side towards you. Rub the butter all over the top of the dough. In a small bowl, whisk together the brown sugar and cinnamon, and sprinkle evenly over the dough. Starting at the end near you, roll the dough up as tightly as possible, pusing the ends in as you go so the width of the rolled dough stays the same. Form a seam at the end and turn the roll so the seam is on the bottom. Slice the roll into 12 equal pieces using a serrated knife. Arranged the sliced rolls in the prepared baking dish as you go. Cover the rolls with plastic wrap and place in the fridge overnight.
6. The next morning, remove the rolls from the fridge and let sit at room temperature until they are puffed up and have risen almost to the top of the baking dish. They should no longer be cold. When the rolls are almost ready, preheat the oven to 350° F. Just before baking, brush the rolls with the melted butter. Bake for about 25 minutes, until they are puffy and no longer doughy. Don’t overbake! While they are baking, warm the milk for the glaze in the microwave for 15-20 seconds. Stir in the sugar until dissolved. As soon as the rolls are done baking, brush with the milk and sugar glaze. Return to the oven for another 2 minutes to allow the glaze to seep in.
7. Allow the rolls to cool slightly before eating or flipping over. To flip, place a sheet of parchment paper or a large tray over the top of the rolls and, holding the baking dish and the parchment/tray together, flip over. Place on the counter and allow the rolls to fall out of the pan.
8. Enjoy warm! Leftover rolls can be stored in an airtight container in the fridge and reheated in the microwave for 25 seconds per roll. They are insanely good the following days too. :)