sweet potato rolls
original recipe
ingredients
- 2 medium sweet potatoes (1 cup, mashed)
- 3⁄4 cup milk
- 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
- 1 large egg (beaten)
- 4 cups all-purpose flour (18 ounces)
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 1⁄4 teaspoons active dry yeast
instructions
- Gather the ingredients.
- Peel 2 medium sweet potatoes and cut them into cubes.
- Bring a pot of salted water to a boil over high heat.
- Add the sweet potato cubes to the boiling water and reduce the heat to low.
Cover the pan and cook for about 20 minutes, or until tender.
- Drain well and mash.
- Cool completely and measure 1 cup for the recipe.
- Add all ingredients to the bread machine in the order suggested by the
manufacturer.
- Use the basic dough cycle. When the cycle finishes, tear pieces off of the
dough to make balls, and place in a greased 9-inch square baking pan so
they’re just touching but not too close. (about 1 3⁄4 ounces each to get
about 24 rolls)
- Cover the rolls with a cloth and let rise for about 45 minutes in a warm,
draft-free place.
- Preheat oven to 375 F.
- Bake in the oven for about 20 to 23 minutes, until nicely browned.
- Brush the tops with melted or softened butter while they’re hot.