Sweet Potato Rolls

I have a problem. Well, I don’t really have a problem. I have a problem with warehouse stores. You know…Costco, BJ’s, those sorts of stores. I had a cream cheese dilemma, and now I had a sweet potato dilemma. Although I didn’t do any of the bulk purchasing, I was given a great amount of sweet potatoes, although I only need a few for sweet potato casserole.

Other than eating them as is, I wanted to make something with them. I ended up making pie, and these rolls. These were pretty simple to make. The only time consuming part was waiting for the rising time. Although some came out great, a few didn’t double in size during the second rise. Not sure why, but I think it’s more of an error on my part since I don’t have much experience making yeast bread.

A few changes I made: instead of using canned sweet potatoes, I used a fresh sweet potato. I also used instant yeast instead of active dry yeast. Before baking, I brushed the top with an egg wash to get a nice and sheen golden color.

These are best served warm. I didn’t try them when they were cooled down, but my sister mentioned they were better warm.

Sweet Potato Rolls
adapted from: allrecipes.com
printable recipe

ingredients:
1 TBSP instant yeast
4 tablespoons white sugar
1 sweet potato, cooked and mashed
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs, slightly beaten
3 1/2 cups all-purpose flour, divided
1 egg (for egg wash), optional

directions:
In a large bowl, add yeast, sugar, water, sweet potato, margarine, salt, and 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. Brush tops with egg wash.

Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.