Sweet Potato Yeast Rolls

READY IN: 1hr 25mins
Recipe by Sydney Mike

The original of this recipe was found in the 2008 cookbook, Taste of Home Guilt Free Cooking. Preparation time does not incude the 2 hours needed for the dough to rise.

Top Review by duonyte

Light and tender rolls. I threw everything into the bread machine, but forgot the sugar. I think a little sugar would have enhanced the flavor, but loved them even without it. The rolls were a beautiful gold color from the sweet potato. I used one whole egg, instead of just the yolks, and skipped the glaze and seeds, simply because of a lack of time. The rolls were just lovely.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
  2. Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
  3. Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
  4. Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
  5. Place dough in a bowl coated with cooking spray, turning once to coat the top.
  6. Cover & let rise in a warm place until doubled, about 1 1/2 hours.
  7. Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
  8. Roll each ball into a 10" rope, then tie each rope into a loose knot.
  9. Place the knots of dough 2" apart on baking sheets coated with cooking spray.
  10. Cover & let rise until doubled, about 30 minutes.
  11. About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
  12. In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
  13. Bake for 15-17 minutes or until lightly browned.
  14. Remove from pans to cool on wire racks.

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