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Sweet Potato Rolls

User Rating 5 Star Rating (1 Review)

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Sweet Potato Rolls

Homemade Sweet Potato Yeast Rolls

Photo: Diana Rattray
These great tasting yeast rolls are kneaded in the bread machine, making them a snap to prepare, shape, and bake.

Yield: Makes 24 Rolls

Ingredients:

  • 3/4 cup milk
  • 1 cup mashed or pureed cooked sweet potato
  • 3 tablespoons melted butter plus a little for the tops when the rolls come out of the oven
  • 1 large egg, beaten
  • 4 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Preparation:

Add all ingredients to the bread machine in the order suggested by the manufacturer. Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. I make the balls about 1 3/4 ounces each and get about 24 rolls.

Cover with a cloth and let rise for about 45 minutes in a warm, draft-free place.

Bake in a 375° oven for about 20 to 23 minutes, until nicely browned. Brush the tops with melted or softened butter while they're hot.

More Yeast Rolls and Bread:
Dinner Rolls
Clover Leaf Rolls
Sweet Potato Yeast Bread
Potato Cheese Rolls

User Reviews

Reviews for this section have been closed.

 5 out of 5
Your family will love you for making these!, Member absolutelypositively

Two things to keep in mind when making these to get outstanding results: 1>>> Sweet potatoes out of the can are mushy and very wet and always taste like the can they came out of. If you prefer to control the moisture of your bread and the freshness of your ingredients, a fast alternative is to microwave your fresh sweet potato for the recipe. One medium sweet potato is closely equivalent to one cup mashed. Wait until cooled to slip it out of it's skin. (Yes! It's that easy!) You'll love the taste and texture difference. 2>>> The average bread machine's happy place is closer to 3 - 3 1/2 cups of flour. I recommend reserving the last 1/2 cup (or more) and only adding as much as you think is needed to get firm, not stiff dough. A lot will depend on how you cooked your sweet potato.

5 out of 5 people found this helpful.

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