Yam Yam Honey Buns Recipes
HONEY CINNAMON ROASTED SWEET POTATOES
These roasted sweet potatoes are tossed in cinnamon and honey for an easy fall side dish that's full of flavor.
Provided by Karly Campbell
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
- Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.
Nutrition Facts : Calories 193 kcal, Carbohydrate 32 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 353 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRILLED YAMS
My husband never liked yams until I served them to him this way. The yams create their own glaze on the grill. You can add more herbs and spices to suit your own taste.
Provided by Foxy
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Coat the strips of yam with olive oil cooking spray and season with salt.
- Arrange the yam strips on the grate crosswise so they don't fall through. Cook for 10 to 12 minutes per side, until tender and glazed. Serve with butter.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 31.4 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.6 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 31.5 mg, Sugar 0.6 g
HONEY POTATO ROLLS
Made with mashed potatoes, these golden-brown goodies will complement just about any meal. I always included them as part of my holiday menu when my daughters were growing up, and now the girls carry on the tradition with their own families.-Myrna Wolfswinkel, Sheldon, Iowa
Provided by Taste of Home
Time 50m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, honey, eggs, salt and 2 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate for 8 hours or overnight., Punch down dough. Turn onto a lightly floured surface; divide into 40 pieces. Shape each into a ball. Divide between two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Bake at 375° for 15-20 minutes or until golden brown; brush with melted butter.
Nutrition Facts :
YAM YAM HONEY BUNS
This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.
Provided by Ambervim
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 17
Steps:
- Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
- Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
- Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.
Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7
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SWEET POTATO AND HONEY DINNER ROLLS - HOW SWEET EATS
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5/5 (3)Category Side DishCuisine AmericanTotal Time 4 hrs
- Peel sweet potato (or potatoes – you just want about 12 ounces), chop into chunks and place in a pot with cold water. Bring to a boil and and cook until potatoes are fork tender, about 20-25 minutes. Drain potatoes, then place in a bowl and mash.
- In the bowl of an electric mixer, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.
- Once foamy, add potatoes, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Gradually add flour with the mixer on low until a sticky dough forms, then knead with the dough hook for about 2-3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover and let rise in a warm place for about 2 hours.
- Using a bit of flour, knead dough until silky then divide in half. Roll into a long rope, then cut off pieces of dough (about 2 ounces each) and roll into a bowl. Place them into a greased 9×13 baking dish – you should be able to fit about 15 in there (using 2 pans). If desired, you can freeze dough at this point for up to 2 months. If baking immediately, cover the baking dish and let sit in a warm place to rise for about 30-45 more minutes.
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- Add 1 tbsp of active dry yeast, and 1 tbsp of granulated sugar into 1/2 cup of warm water. Mix well until the yeast dissolves, then set the cup to the side for about 10 minutes or until the yeast foams.
- In a separate bowl, sift together the all-purpose flour, bread flour, 2 tbsp of sugar, and 1 tsp of salt.
- Once the yeast is "foamy" place it into a large mixing bowl. Add in 2 eggs, 3 tbsp melted butter, and the sweet potato puree at this time. Mix the three ingredients, until smooth.
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- In a small bowl or measuring cup, combine the milk and water. Heat in a microwave until the temperature reaches between 102 and 100 degrees F, about 40 seconds. Stir 1 teaspoon of sugar into the mixture and add the yeast. Gently mix and set aside to allow the yeast to activate and become foamy about 5 minutes.
- With a stand mixer fitted with the dough hook attachment, add in the egg, salt, 3 tablespoons butter, sweet potato, and flour and mix until combined, about 2 minutes. Slowly pour in the yeast mixture and allow it to incorporate. Mix until the ingredients are smooth and doughlike, and the dough pulls away from the sides of the bowl but still sticks to the bottom. This will take about 8 minutes. If the dough is still sticking to the sides of the bowl after 8 minutes, add an additional 1/4 cup flour, 1 tablespoon at a time, until the dough releases from the sides.
- Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth and uniform ball. Place it into a lightly greased bowl, cover it with plastic wrap and set it in a warm place for about 1 hour or until the dough doubles in size.
- Roll the dough out onto a lightly floured surface and cut it into 8 to 10 equal pieces. Roll the dough into small balls, and place them seam-side down in a greased skillet (or one lined with parchment paper). Cover and let rise until rolls have doubled in size.
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