Weekend Cinnamon Rolls

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• ROLLS: 2-1/2 tsp instant yeast • 1/2 cup warm water • 1/2 cup butter • 1/2 cup honey • 1 tsp salt • 1 cup mashed sweet potatoes • 1 cup scalded almond milk • 2 beaten eggs • 5 cups white whole-wheat flour FILLING: 2 Tbs. grass-fed butter, melted • 2 Tbs. Sugar in the Raw • 1 Tbs. cinnamon
  1⃣Beat eggs. Set aside. Dissolve yeast in warm water. Once dissolved, pour eggs into water with yeast. Set aside.
  2⃣Heat milk in a pot over high heat until small bubbles form around edges. Remove from heat. Add butter, honey, salt and potatoes. Stir. Add egg and yeast mixture. Mix well.
  3⃣Pour into a bread mixer with flour and knead for 10 minutes {I used my kitchen aid with the hook attachment}. 4⃣Store in fridge for 2 hours to let rise.
  5⃣Place dough on a floured piece of parchment paper. Flour your rolling pin and roll dough into a large, thin rectangle. Spread filling all over dough. Using a pizza cutter, slice the dough into 2" strips and roll up. Making 24 rolls. Place into 2 greased 9x13 pans. Cover with a dish towel and let rise for 5+ hours {I usually let them rise overnight}.
  6⃣Bake at 375 degrees for 20 minutes or until lightly browned. Top with your favorite frosting or glaze.

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