Swirled Sweet Potato Rolls

For filling: For glaze: From 2A

minutes then rub the dough with oil and transfer to an oiled bowl. Cover, place somewhere warm and let rise for 1 hour. 1. While the dough is rising, mix together the sweet potatoes, milk and cinnamon and set aside.

2. Line a 9 x 13 sheet pan with parchment paper and set aside.

3. Punch down dough and roll into 16 by 14 inches. Spread sweet potato mixture in an even layer all over the dough leaving half inch free on one edge of the longer side. Gently roll the dough into a log (from the longer side) to the free edge and pinch to secure. Still working gently, roll the log so that the seam side is facing down. Cut into 10 equal pieces and transfer to the lined baking sheet about ½-inch apart. Cover loosely and place somewhere warm to rise for 40 minutes.

4. 20 minutes before the time is up, preheat the oven to 350 degrees F with the rack in the middle.

5. Bake for 25 – 30 minutes or until the buns are brown. 1. While the buns are baking, add the sugar and water for the glaze to a small sauce pot and place over medium heat, stirring until dissolved. Heat through for another minute then remove and let cool.

2. Generously brush the rolls with the sugar-water glaze as soon as they come out of the oven. Let rest in the pan for 5 minutes then remove and place on a wire rack to cool to room temperature.

NOTES

● You can brush the rolls with the glaze about 2 minutes before they are done baking and then again immediately when removed from the oven.

● You can make smaller rolls if you like, roll the dough to 18 by 9 inches. It will give you about 16 rolls.