These rolls are soft, fluffy and with an intense sweet potato color and sweet taste. These sweet potato bread rolls are simple to make, most of the time involved is waiting for them to rise. The recipe calls for 1/2 cup mashed sweet potato. Place one medium sweet potato and enough water to cover in a saucepan and cook over medium heat until fork tender. Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in some of the reserved flour as needed to help manage the stickiness.
Generously flour a working surface as well as your hands. Turn the dough over and knead it until it is smooth. Once the dough has risen, punch it down and divide it into 16-20 portions. Shape each piece into a smooth ball and place on a greased 9×13 baking sheet.
Cover the rolls loosely with plastic or a clean kitchen towel. Let rise for 40 to 60 minutes or until puffy and have doubled in size. Bake in a 375 F oven for about 12 to 16 minutes or until the tops are
- 1 (.25 ounce) package active dry yeast
- 4 tablespoons white sugar
- 1/2 cup canned sweet potato puree
- 1/2 cup warm water
- 3 tablespoons margarine, softened
- 1 teaspoon salt
- 2 eggs3
- 1/2 cups all-purpose flour
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour.
- Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of the 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 rise about 1 hour or longer.
- Punch down, and allow the dough to rest for 2 minutes.
- Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow rising until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.