Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

The secret is roasting the sweet potatoes - not boiling them. Roasting at 425 degrees F carmelizes the natural sugars & makes these rolls Mmmmmm good. The 1/4 cup white mashed potato ensures a great rise. Roast the sweet potatoes the pm before so they will be cool to handle. Adding flour until a workable soft somewhat sticky dough is achieved. I oil my hands when handling it. Time doesn't include roasting sweet taters.

Ingredients Nutrition

Directions

  1. Put yeast into water. Let sit undisturbed 5 minutes.
  2. In a large bowl, add salt, well-beaten egg, sugar, butter and yeast mixture to potatoes.
  3. Add flour until soft mildly sticky dough achieved and knead until smooth.
  4. Cover in oiled bowl and let rise until double in size in a warm place.
  5. Knead down again.
  6. Roll into 24 balls and put into well-greased muffin tin or parchment lined cookie sheet, depending on how soft your dough is.
  7. Let rise until double.
  8. Bake at 350 degrees, about 20 minutes, until delicate brown.
  9. Brush with beaten egg white 5 minutes before removing from oven if you desire 1 shiny crust.
  10. Serve immediately or cool on racks for later eating.

Reviews

(2)
Most Helpful

Mmmm good!! I made these for Christmas Dinner and they are very good. However, they came out more muffin-like in texture and so were a bit heavy for dinner - 1 per person was enough. These are so yummy for breakfast though, warmed with some honey orange butter! Yum! From my perspective the dough is quite a wet dough and was very sticky to work with, however, now knowing how they turned out, I would not have wanted to add any more flour. So don't worry if at the end, when you are forming the rolls you feel like you are making a total mess and are worried your dough is actually too wet. I kept a plate of flour by my side to slap my hands on in between forming each roll to facilitate this endeavor. I will definitely go through this again to eat these for breakfast or with tea! They freeze very well, too. I would consider this a good OAMC recipe. Take them out of the freezer & defrost in the refrigerator or put them in the microwave for a small amount of time. I roasted the sweet potatoes plain in a 425-degree oven for 1 hour as directed - very nice. Also, no need to worry too much about any stray sweet potato lumps in the batter - they just cook up as a soft and sweet surprise in your muffin/roll. Thank you for the recipe - I searched through many sweet potato roll recipes before finally choosing this one!

Gaia22 January 02, 2009

I thought these looked interesting and thought I might make them for Christmas Day dinner but I wanted to give them a test drive. I baked my sweet pototoes, as described at high heat and the day before. I tried pretty hard to mess them up. I put the yeast in the water BEFORE I had a white potato to mash, so I cut a white potato up in medium chunks and nuked it in water to cover. I didn't get a great proof response from my yeast and I thought I was doomed. I was unsure about how sticky of a sticky dough we were talking and it ended up really sticky so I worked in a little more flour when I punched it down. But I think it could have stood a bit more. I had used less than 5 cups, maybe about 4 1/4 to start with. These are pretty, glowing very soft and tasty rolls. DH and DS raved about them. Since we are a family of 3, I will freeze some of the bounty but I am looking forward to serving these on Christmas Day. I will probably make them one day early.

MollyJ December 10, 2007

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