Author Notes
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
Ingredients
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5 teaspoons
dry yeast or two packages
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1/2 cup
sugar
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1 cup
sweet potato cooked and mashed(save water from cooking)
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6 tablespoons
butter softened
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2 teaspoons
salt
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3
eggs, beaten lightly
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5 to 6 cups
all purpose flour
Directions
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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.
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Add remaining sugar and next 4 ingredients, and stir to mix well.
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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.
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Cover and let rise about 1 hour or longer until doubled. Deflate dough and let rest 2 minutes.
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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.
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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.
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