Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients for the Lemon Rolls
- 1 ¼ cups (300 ml) whole milk
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- ½ cup (112 g) unsalted butter, very softened
- ½ tablespoon vanilla
- 2 tablespoon (20 g) lemon zest (about 2 lemons zested)
Ingredients for the Lemon Filling
- ½ cup (112 g) unsalted butter, very softened
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated white sugar
- 2 tablespoon (20 g) lemon zest (about 2 lemons zested)
- 2 tablespoon (30 ml) fresh lemon juice
- ¼ teaspoon salt
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
Ingredients for the Lemon Cream Cheese Frosting
- ¼ cup (56 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
- ½ tablespoon fresh lemon juice
How to Make It
Visit Ginny’s In Bloom Bakery website for full instructions, substituting the milk for Summerhill Goat Milk!
