Prep 2 hrs 30 mins
Cook 12 mins
I made these rolls for Thanksgiving and they are a lovely gold/orange color. The sweet potatoes give a hint of a taste that you really can't put your finger on. They were a big hit and there were none left to bring home. The recipe comes from the North Dakota Wheat Commission.
- 3 1⁄2 cups bread flour, divided
- 2 tablespoons sugar
- 3⁄4 teaspoon salt
- 2 1⁄4 teaspoons dry yeast
- 1 egg, slightly beaten
- 1⁄2 cup sweet potato, mashed (can use canned)
- 1⁄3 cup shortening
- 3⁄4 cup warm milk (120-130 degrees)
- 1⁄2 cup rolled oats
- Prep time includes rising times.
- In large bowl, blend 1 cup flour, sugar, salt and yeast. Add egg, sweet potatoes, shortening and milk. Beat with electric mixer for 3 minutes. Gradually stir in oats and remaining flour until a soft dough is formed. Add more flour if sticky.
- Turn dough onto floured surface. Knead dough until smooth, about 10-12 minutes. Place in bowl coated with non-stick spray, turning to grease top; cover and let rise until double, about 1 hour.
- Divide dough into 30 portions and shape into rolls. (For larger rolls, divide into 20 portions; dough can also be shaped into a loaf and placed in 4 x 8 inch pan.) Place on cookie sheets coated with non-stick spray. Let rise 1 hour or until double. Bake at 400 degrees for 12-15 minutes.