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Author Notes: I created this recipe because I am not really a fan of sweet potatoes! I don't like sweet things as part of the main meal so I avoid sweet potatoes for the most part. I don't dislike them exactly, I'd just rather they be in a pie than a side dish. This roll recipe uses sweet potatoes but in a decidedly savory way that is welcome at my table. - coconutlime
- 4 cups all-purpose flour
- 1 cup roasted sweet potato, mashed
- 1/3 cup lukewarm water
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 ounce yeast
- 2 eggs, at room temperature
- In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, water, butter, sugar, egg and sweet potato. Add the flour and mix on low until smooth. The mixture should become a sticky dough at this time but it shouldn't feel damp or look wet. If it does, mix in a small amount of flour.
- Knead on a floured surface or in a stand mixer until smooth but still slightly sticky. Place the ball of dough in a buttered bowl. Cover with a tea towel or loose plastic wrap and let rise for about 45 minutes or until it doubles in size.
- Preheat oven to 350. Remove dough from bowl and break into 10 even pieces. Roll each into a ball. Place in two 9 inch round cake pans that have been lightly sprayed with nonstick baking spray, forming a circle with one roll in the middle. Allow to rise for 20 minutes (longer is okay too).
- Bake for 15 minutes or until fully cooked. Remove to a wire rack to cool for a minute then invert and pull apart to serve.
- This recipe was entered in the contest for Your Best Dinner Rolls
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