These great tasting yeast rolls are kneaded in the bread machine, making them a snap to prepare, shape, and bake.
Yield: Makes 24 Rolls
- 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
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:
Clover Leaf Rolls
Sweet Potato Yeast Bread
Potato Cheese Rolls