Sweet Potato Dinner Rolls
Recipe type: Bread, Dinner Rolls
  • 1 package active dry yeast
  • 4 tablespoons white sugar
  • ½ can sweet potato puree
  • ½ cup warm water
  • 3 tablespoons margarine, room temperature
  • 1 teaspoon salt
  • 2 eggs
  • 3½ cups all-purpose flour
  1. Mix together the water, yeast and 1 tablespoon of sugar on a large bowl and let sit for about 5 minutes until frothy.
  2. Add the remaining 3 tablespoons of sugar, sweet potato puree, margarine, salt, and whisked eggs and mix well. Mix in 1 cup of flour and then add the remaining 2 cups. Mix until the dough comes together, but is still sticky
  3. Turn out the dough onto a lightly floured surface. Knead for about 2 to 3 minutes and add just enough flour so that the dough is no longer sticky. Don’t over knead. When the dough comes together (and no longer sticks to your hands) roll it into a ball.
  4. Place the dough into a well-greased bowl and turn it until the entire dough ball is lightly greased in oil. Cover with a towel and place in a low lit area. Let it rise for at least an hour (2 is better). The dough should almost fill the bowl at this point. After the dough has risen, punch it down with your fist and let it sit for 2 minutes.
  5. Pinch and roll the dough into 16 balls and place them into well-greased pans. (I used a 9.5x13 inch glass pan). Cover the dough again and let it rise for another 2 hours, or until the balls have doubled in size.
Recipe by A Sue Chef at http://www.asuechef.com/savory-rosemary-and-sweet-potato-dinner-rolls/