Sweet Potato Yeast Rolls
Recipe: #15580
November 03, 2014
Categories: Breads, Dinner rolls or other breads, Sweet Potato/Yam, Southern, Christmas, Oven Bake, Low Fat No Eggs, Vegetarian, Yeast Rolls, Flour, more
"I like these rolls in the Fall and especially around the holidays. Adapted from a recipe on another site, The methods and ingredients have been modified over time with usage."
Ingredients
Nutritional
- Serving Size: 1 (49.4 g)
- Calories 117.4
- Total Fat - 1.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 3.3 mg
- Sodium - 226.2 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3 g
- Sugars - 2.9 g
- Protein - 3.7 g
- Calcium - 11.9 mg
- Iron - 1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil a medium sized sweet potato for 20 to 30 minutes until soft and reserve the water.
Step 2
Once cool, slip the skin off the potato and mash finely.
Step 3
Add all ingredients and mix until all flour is wetted uniformly. Cover and let rest for 10 minutes.
Step 4
Knead by hand or with dough hook for 8 minutes. The dough should be tacky but not actually stick to your fingers.
Step 5
Form a rectangle and stretch the dough while folding the top 1/3 down over the middle 1/3 of the dough. Fold the bottom 1/3 of the dough over the rest of the dough, letter-style. Do the same side to side, letter-style.
Step 6
Place in a straight-sided clear container that has been oiled and cover. Mark the level on the side of the container.
Step 7
Let the dough rise for 45 minutes to an hour until the dough has doubled in volume.
Step 8
Preheat the oven to 375F.
Step 9
Shape into 18 rolls each weighing about 56g to 58g and round each on a counter cupping the hand and rotating to form a smooth ball. Place 9 on each of two oiled 8 1/2" pie plates or all 18 on parchment on a baking sheet.
Step 10
Cover and let rise until 50% to 75% larger in volume.
Step 11
Bake for 7 minutes and rotate. Bake for 6 more minutes until 200F internally.
Tips
No special items needed.