Sweet Potato Rolls

    Sweet Potato Rolls

    (225)
    3saves
    2hr50min


    207 people made this

    About this recipe: A flavorful roll, good with hearty soups and stews.

    Ingredients
    Makes: 18 

    • 7 g active dry yeast
    • 4 tablespoons white sugar
    • 130 g canned sweet potato puree
    • 120 ml warm water (110 degrees F/45 degrees C)
    • 45 g margarine, softened
    • 1 teaspoon salt
    • 2 eggs
    • 440 g all-purpose flour

    Directions
    Prep:30min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr50min 

    1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
    2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten 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.
    3. 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.
    4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
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    Reviews and ratings
    Global ratings:
    (225)

    Reviews in English (225)

    by
    169

    My sister-in-law gave me this same recipe and it is fantastic. The only difference is after the punching down and resting step, I then divide the dough into 3 equal size balls. Roll these balls out into a fairly thin circular shape, use a pizza cutter and cut in 12 equal wedges. Roll the wedges up from the longer side down to the point, let them double in size, about 40 mins., and then bake as directed. Because they make so many, I put them in smaller freezer bags after I've baked them. When I want to use them, simply let them defrost for approximately an hour, place on a lightly greased cookie sheet and bake for about 10 mins. at 300º.  -  13 Mar 2005  (Review from Allrecipes US | Canada)

    by
    121

    I made this in my bread machine. The only change I made was 3 Tbsp brown sugar and 1 Tbsp white, and I added 1 tsp. ground nutmeg. I used sweet potaots I grew in my garden. I think those who said they were not as orange colored as they anticipated maybe used canned sweet potatos. Mine were very orange, absolutely gorgeous! I served with honey butter. This is a wonderful recipe and a great use for sweet potatos.  -  08 Oct 2006  (Review from Allrecipes US | Canada)

    by
    117

    Very easy recipe to make. You will use more flour than needed because the dough is very sticky. The taste is wonderful. What could possibly be better than homemade rolls. I did use regular sweet potatos and not canned. It takes about 3 small ones to equal the 1-1/2cups canned. I too added some brown sugar to the potatos about 2T, next time I think I'll add about 1/4cup. My rolls were about the size of normal dinner rolls and so this recipe made 24 good size rolls for me. I would not recommend skipping the step on oiling the pan even if your pan is nonstick. It really needs the oil. This recipe has a wonderful taste. The aroma of the bread rising and baking is out of this world, but I think that on all homemade breads. I paired this with Angels Beef Stew recipe.  -  28 Jan 2005  (Review from Allrecipes US | Canada)

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