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Sweet Potato Rolls




Source of Recipe


My own compilation, with lots of help


Recipe Introduction


These rolls have a very subtle flavor. They don't really taste strongly of sweet potato, but they have a texture and depth that is given by the addition of the potato.

You can also underbake these a little and freeze. When ready to serve, just bake off as many as needed at 350 degrees for 10 - 15 minutes.


List of Ingredients




1 (.25 oz.) package active dry yeast
4 T. sugar
1 1/2 C. sweet potato puree (canned or fresh)
1/2 cup warm water (110 degrees)
3 T. butter, room temperature
1 t. salt
2 eggs
5 cups all-purpose flour (approximately)
melted butter

Recipe



Dissolve yeast, warm water, and 1 T. sugar in the bowl of a standing mixer. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter, salt, and slightly beaten eggs. Stir to mix well. Mix in 3 cups of flour. With the dough hook, knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer, until doubled in size.

Punch down, and allow dough to rest for 2 minutes. Divide into about 35 - 40 balls, and place on a greased cookie sheet or muffin tins. Allow to rise until doubled.

Bake at 375 degrees F for 12 to 20 minutes. Serve warm.

Makes 35 - 40 rolls.