Sweet Potato Rolls (no kneading)

Sweet Potato Rolls (no kneading) 

 3/4 cup  warm water
1 tablespoon or 1 package active-dry yeast
1 cup mashed sweet potatoes - roasted, mashed and then cooled 
1 cup whole or 2 % milk
1/4 cup melted butter
2 Tablespoons brown sugar
1 teaspoons salt
4 cups all-purpose flour
 
Combine water, yeast and a dash of sugar in a large mixing bowl and let stand until the yeast is dissolved. Add the room temperature mashed sweet potatoes, milk, melted butter, brown sugar, and salt. Stir until combined. Add the flour, mix until it forms a dough. Dough will be sticky.

Place dough in large bowl and cover with lid or plastic wrap.  Let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it's easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours. 
 
Put flour on cutting board and place the dough there, put a little more flour on top.  Shape into a disk.  Divide the dough into 24 pieces. Shape into balls and place on a baking sheet with parchment paper. Brush the top with butter.  Allow rolls to rise covered until the rolls are double in size (one hour).
 
Preheat oven to 400 degrees. Bake the rolls for about 20 minutes.  Serve warm.    Also good with honey butter. 

Cocktail Sauce

2 cups ketchup
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons creamy horseradish

Hot Fudge Sauce

Hot Fudge Sauce

Makes about 2 cups

Ingredients:

2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup cocoa powder, dutch is best
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half or use chocolate chips
2 tablespoons unsalted butter - if you use salted omit the salt in the recipe
1 teaspoon vanilla extract

Directions:

Heat cream, syrup, brown sugar, cocoa powder, salt and about half of the chocolate until bubbles form.  Reduce heat and cook for 5 minutes, stirring occasionally.

Remove from the heat and add the rest of the chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes, (it will thicken as it cools). Store in a jar or airtight container in the refrigerator (a couple of weeks). Reheat in microwave until warm.

Also try -

1 cup sugar 3 tablespoons corn starch 4 tablespoons cocoa powder 1 cup hot water 1 teaspoon vanilla 1 stick butter Combine dry ingredients, mixing well. Add hot water and mix over high/med heat until thick. Add Vanilla, mixing well and then remove from heat, adding butter. Stir until all butter is combined. Let sit a few minutes to cool before eating.