Sweet Potato Yeast Rolls Recipes

SWEET POTATO ROLLS

Steps:

• 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 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.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

SWEET POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

SWEET POTATO YEAST ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
• Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
• Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
• Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
• Place dough in a bowl coated with cooking spray, turning once to coat the top.
• Cover & let rise in a warm place until doubled, about 1 1/2 hours.
• Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
• Roll each ball into a 10" rope, then tie each rope into a loose knot.
• Place the knots of dough 2" apart on baking sheets coated with cooking spray.
• Cover & let rise until doubled, about 30 minutes.
• About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
• In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
• Bake for 15-17 minutes or until lightly browned.
• Remove from pans to cool on wire racks.