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.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|