I created this recipe years ago and only made the dish for my immediate family. Then, in 1992, my mother asked me to make a batch for her bridge party. That’s when it all began.
Since that time, these rolls are the hit of every family gathering, whether it is Thanksgiving (providing a harvest look), Christmas or even the 4th of July.
At one point, I got so tired of being the only one who knew how to make them that I gave a cooking class to the women in my family. We had a great time, but my plan did not work, since this past Christmas I made several batches and distributed them to family members for their Christmas dinners.
So be warned: if you learn this recipe, your folks just might keep you busy!
Ingredients
2 packages active dry yeast
1/3 cup warm water (110 degrees)
¼ cup of sugar
½ cup unsalted butter
2/3 cup Milnot Evaporated milk (original)
1 teaspoon salt
6 eggs – slightly beaten
1 ½ cup mashed sweet potatoes (lukewarm)
5 to 5 ¼ cups sifted all purpose flour
1 cup of Sun Maid California Golden Raisins (more if you like)
Directions
Combine sugar, butter, salt and Milnot in a small sauce pan. Scald, stirring till butter melts and sugar dissolves; cool to lukewarm.
Soften active yeast in 110° water.
Add 1 ½ cups of flour to the warmed sugar mixture. Beat well.
Add softened yeast, eggs and sweet potatoes. Beat well.
Add golden raisins.
Stir in remaining flour or enough to make a soft dough.
Turn out on floured surface. Knead lightly till smooth and elastic (4-7 minutes).
Place dough in lightly greased bowl, turning once to grease both surfaces.
Cover and place in the refrigerator overnight.
Next day, punch down the dough.
Turn on light floured surface and divide dough in 4 equal parts.
Round each part into a ball.
Cover and rest for 10 minutes.
Roll out dough in you favorite style. I typically roll out in a croissant form (roll into a circle, butter, cut into triangles and roll up beginning from the base to the smaller end). Pocket style rolls works great too!
Bake in 400° oven for 10 minutes or until golden orange.
ENJOY!
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