Thanksgiving dinner is one of the most anticipated meals of the year, and I always make it a point to try new dishes before the big meal to insure they’re worthy of a Thanksgiving feast. These recipes for Heavenly Dinner Rolls & Glazed Sweet Potato Sticks definitely fit the bill. The dinner rolls are hands-down *THE* best rolls I’ve ever had, let alone made, and the Sweet Potato sticks are quick and easy to make and pack a yummy punch.
Cook’s Note: For this recipe use the I Can’t Believe It’s Not Butter!® sticks, please don’t use the spread. You will be using anywhere from 9-10 cups of flour for this recipe. The amount of flour will vary due to a couple of factors; your flour’s absorption and your climate (drier climates like Arizona will generally use about 9 cups of flour and more humid climates like Virginia and the south will use closer to 10 cups of flour). I’ve found that these rolls come out better when they’re mixed by hand rather than using a stand mixer. Finally, make sure you use a very large bowl for mixing, because the dough will rise in the same bowl and will double in bulk.
Heavenly Dinner Rolls
Heavenly Dinner Rolls
Ingredients:
1 1/2 C milk
3/4 C + 1 T Sugar
1 egg
1 T salt
2 T yeast
2 C of warm water
9-10 C all-purpose flour
1 1/2 C (or 3 sticks) I Can’t Believe It’s Not Butter!®
Instructions:
1. Place the milk, 3/4 cup sugar, and 1/2 cup (1 stick) of I Can’t Believe It’s Not Butter!® (cut into 8 pieces) in a microwave safe bowl or large measuring cup. Cook on high for about 2 minutes, or until the I Can’t Believe It’s Not Butter!® is melted or almost melted (you’ll probably have a few little floating chunks and that’s ok, they’ll melt as the mixture sits).
2. While the milk mixture is cooking in the microwave, dissolve the yeast in \2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple minutes until it has bloomed (it’s all bubbly).
3. At this point the milk mixture is too hot to add to the yeast mixture so we need to cool it down. Using a fork, stir in 2 cups of flour.
4. Then stir in the egg and salt and leave the mixture to cool on the counter top for 5-10 minutes or until the mixture is just warm. In a very large mixing bowl, add the yeast mixture and the milk/flour mixture together. Using a wooden spoon, gradually add in the remaining 7-8 cups of flour. I would recommend adding 2 cups of flour at a time until you reach 8 cups, then add the flour in by the ½ cup full. I usually find that I need to stir the last couple cups of flour by hand, because the job gets too hard for the wooden spoon. You will know you’ve added enough flour because the dough will be slightly sticky and starting to smooth over. At this point cover the bowl with plastic wrap and leave in a warm place to rise until doubled in bulk, about 1-2 hours.
5. When your dough is close to double the size, use ½ stick of softened I Can’t Believe It’s Not Butter!® to generously grease 2 cookie sheets (you’ll use almost all of the ½ stick), then set the cookie sheets aside.
6. Once the dough is double in size, cover your work surface with flour to prevent the dough from sticking. Dump your dough out onto the floured surface and divide it into 4 balls. Just eyeball the sizes, they don’t need to be exact.
7. Using one dough ball at a time, roll the dough into a circle on your floured countertop. Spread 2 tablespoons of softened I Can’t Believe It’s Not Butter!® onto the dough from edge to edge (you can use a small spatula to do this, but I find my hands work best). Using a pizza cutter, cut the dough into quarters, and then cut each quarter into 3 pieces. You should end up with 12 triangle pieces of dough. Roll each triangle by rolling from the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the greased cookie sheet.
8. Follow step 7 for the remaining dough balls. You will make 3 long rows of 8 rolls per row. 2 dough balls will fill each pan; this will give you 24 rolls per pan for a total of 48 rolls. Preheat the oven to 350˚F. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise until they are touching and full in size, about 30 minutes-1 hour.
10. Bake the rolls, one pan at a time, for about 10-15 minutes, or until they’re golden brown.
11. While the rolls are hot from the oven, run a half stick of I Can’t Believe It’s Not Butter!® over the tops of the rolls. 
12. Let the rolls cool slightly, and serve!
Makes 48 rolls
Source: adapted from this recipe
Cook’s Note: This is a great, quick recipe for your Thanksgiving table that is super yummy and comes together in a snap.
Glazed Sweet Potato Sticks
Ingredients:
2 lbs. sweet potatoes, peeled and cut into 1/2 inch square sticks or wedges*
2 T I Can’t Believe It’s Not Butter!®, divided
4 rounded T brown sugar, divided
Optional: cinnamon, nutmeg, ginger, etc.
*Note: I’ve found the easiest way to do this is to cut off the ends and sides of the potato so that it’s a big rectangular block. Then you can easily slice it in 1/2 thick strips and cut them up into sticks. You can then slice up the remaining potato that you trimmed off or discard it.
Instructions:
Preheat oven to 400˚F.
Place sweet potato sticks in a single layer in a 9×13 pan (or any large, 3 quart pan).
Cut 1 tablespoon of I Can’t Believe It’s Not Butter!® into 6 small squares and place them all around the pan of sweet potatoes. Sprinkle on 2 tablespoons of brown sugar and any spices you like.
Bake for 15 minutes. Remove from oven and stir the potatoes to coat well with the melted sugar and butter. Pat them back into a single layer and sprinkle with the remaining butter (cut up into small pieces like before) and brown sugar.
Bake for an additional 15-20 minutes or until the potatoes are tender and are starting to brown on the top and edges.Serve immediately. The glaze will become sticker as they cool and they can become harder to remove from your pan.
Makes 4-6 side servings
Source: Adapted from this recipe
Disclaimer: Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
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