|Nutritional Guidelines (per serving)|
|Servings: Makes 24 Rolls (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These soft, delicious sweet potato yeast rolls are kneaded in the bread machine, making them a snap to prepare, shape, and bake.
The simple combination of ingredients makes about 2 dozen pull-apart rolls. You don't have to have a bread machine to make these rolls. Knead the dough by hand or with your stand mixer if you'd like.
- 2 medium sweet potatoes (1 cup, mashed)
- 3/4 cup milk
- 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
- 1 large egg (beaten)
- 4 cups all-purpose flour (18 ounces)
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
Peel 2 medium sweet potatoes and cut them into cubes.
Bring a pot of salted water to a boil over high heat.
Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.
Drain well and mash. Cool completely and measure 1 cup for the recipe.
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 the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.
Bake in a 375 F oven for about 20 to 23 minutes, until nicely browned. Brush the tops with melted or softened butter while they're hot.