Sweet Potato Yeast Rolls

18
Servings
80m
Prep Time
13m
Cook Time
1h 33m
Ready In


"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."

Original recipe yields 18 servings
OK

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 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 & Variations


No special items needed.

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