This recipe came from a magazine around Thanksgiving time many years ago when we were living in 29 Palms CA and I have made them every year since. Our son loves them so much and will still eat 3 or 4 at the Thanksgiving meal. Over the years I have tweaked it a bit. —Sherlie
dry yeast or two packages
sweet potato cooked and mashed(save water from cooking)
eggs, beaten lightly
5 to 6 cups
all purpose flour
In This Recipe
Combine yeast, 1 cup warm (110 to 115 degrees) water (use the saved potato water and make up difference with water), and 2 tablespoons sugar in a mixing bowl and let stand 5 minutes.
Add remaining sugar and next 4 ingredients, and stir to mix well.
Stir in 4 to 5 cups of flour, turn out on board and knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. It is a soft dough. Do not knead too heavily and when smooth, shape into a ball and place in an oiled bowl.
Cover and let rise about 1 hour or longer until doubled. Deflate dough and let rest 2 minutes.
Divide dough in half and then half again, then divide each quarter again so you end up with 32 balls, and place balls on a greased jelly roll pan or in a 9 X 13 pan (24 rolls) and one round pan (8 rolls). Allow to rise until doubled.
Bake in preheated oven at 375 degrees for 12 to 20 minutes. Brush with butter when you take out and remove from pan after sitting for a few minutes.