Sweet Potato Yeast Rolls
November 03, 2014
"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."
- 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
Boil a medium sized sweet potato for 20 to 30 minutes until soft and reserve the water.
Once cool, slip the skin off the potato and mash finely.
Add all ingredients and mix until all flour is wetted uniformly. Cover and let rest for 10 minutes.
Knead by hand or with dough hook for 8 minutes. The dough should be tacky but not actually stick to your fingers.
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.
Place in a straight-sided clear container that has been oiled and cover. Mark the level on the side of the container.
Let the dough rise for 45 minutes to an hour until the dough has doubled in volume.
Preheat the oven to 375F.
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.
Cover and let rise until 50% to 75% larger in volume.
Bake for 7 minutes and rotate. Bake for 6 more minutes until 200F internally.
Tips & Variations
No special items needed.