SWEET POTATO ROLLS
This recipe uses a convenient bread machine to create a batch of home-style rolls. They're wonderful served warm with honey and butter. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts :
SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
SWEET POTATO YEAST ROLLS
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.
Provided by Sydney Mike
Categories Yeast Breads
Time 1h25m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
- Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
- 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!
- Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
- Place dough in a bowl coated with cooking spray, turning once to coat the top.
- Cover & let rise in a warm place until doubled, about 1 1/2 hours.
- Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
- Roll each ball into a 10" rope, then tie each rope into a loose knot.
- Place the knots of dough 2" apart on baking sheets coated with cooking spray.
- Cover & let rise until doubled, about 30 minutes.
- About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
- In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
- Bake for 15-17 minutes or until lightly browned.
- Remove from pans to cool on wire racks.
Nutrition Facts : Calories 87.4, Fat 1.4, SaturatedFat 0.6, Cholesterol 14.6, Sodium 48.3, Carbohydrate 15.9, Fiber 0.6, Sugar 2.9, Protein 2.5
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SWEET POTATO ROLLS RECIPE - SOUTHERN LIVING
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5/5 (3)Total Time 3 hrs 10 mins
- Bring sweet potato and milk to a boil in a small saucepan over medium-high. Reduce heat to medium-low. Cook, covered, stirring occasionally, until potatoes are very soft, about 20 minutes. Remove from heat. Using a potato masher or fork, mash potatoes with milk until very smooth. Transfer to a medium bowl to cool completely, about 30 minutes.
- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.
- Beat together sweet potato mixture, yeast mixture, eggs, 4 tablespoons of the melted butter, and remaining 3 tablespoons sugar in the bowl of a stand mixer fitted with a dough hook on low to combine. With mixer running, gradually add bread flour and kosher salt, beating on low until dough is soft and smooth, about 4 minutes. Transfer dough to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding up to 1/3 cup flour, as needed, if dough is very sticky. Transfer dough to a lightly greased large bowl, and cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 375°F. Turn dough out onto a lightly floured surface, and divide into 15 balls. Place balls in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour. Meanwhile, stir together cane syrup and remaining 2 tablespoons melted butter; set aside.
SWEET POTATO YEAST ROLLS RECIPE - LISA DONOVAN - FOOD
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Total Time 2 hrs 20 mins
- Prick sweet potatoes all over using a fork; place on a microwavable plate. Microwave on high, turning every 4 minutes, until softened, 8 to 12 minutes total. Let cool 10 minutes. Peel and discard skins. Mash sweet potatoes in a medium bowl using a fork until mostly smooth.
- Cook milk, 3 tablespoons sugar, and 3 tablespoons butter in a small saucepan over medium-low, stirring often, until sugar just dissolves, about 5 minutes. Let cool slightly, about 5 minutes. Meanwhile, stir together 1/4 cup warm water, yeast, and remaining 1 teaspoon sugar in a small bowl. Let stand at room temperature until foamy, about 5 minutes.
- Place milk mixture, yeast mixture, 1 cup (8 ounces) mashed sweet potatoes (reserve remaining sweet potatoes for another use), and 1 egg in bowl of a stand mixer fitted with a dough hook attachment. Beat on low speed until combined, about 30 seconds. Increase mixer speed to medium-low; gradually add flour and salt, beating until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth, elastic, and slightly sticky, 6 to 8 minutes. (Dough should stick to bottom of bowl but pull away from sides.) Transfer dough to a large bowl lightly greased with cooking spray. Cover with plastic wrap. Let stand at room temperature until almost doubled in volume, 45 minutes to 1 hour.
- Turn out dough onto a lightly floured work surface, and divide into 30 (about 1-ounce) pieces. Shape into balls. Arrange dough balls in 6 rows of 5 balls each on a rimmed 13- x 9-inch baking sheet lightly greased with cooking spray, spacing about ½ inch apart. Cover loosely with plastic wrap. Let stand at room temperature until dough balls have almost doubled in size, 30 minutes to 1 hour. Meanwhile, preheat oven to 375°F.
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- Let sit for 10 minutes., While yeast is getting started, melt butter and let it cool., Add cooled butter, salt, cinnamon, eggs, flour, and mashed vegetable to yeast mixture, stirring to blend; dough will be quite slack., Beat with the flat beater of an electric mixer, or stir by hand, for about 5 minutes., Place dough in a well-greased bowl, turning to coat all sides, and cover with plastic wrap; or scoop into a large, well-oiled plastic bag, sealing bag near the top.
- Refrigerate dough 8 hours, or overnight., Next day, remove dough from refrigerator, and place on a lightly floured surface., Divide dough into 24 pieces, rolling each piece into a ball; being cold, the dough will be quite easy to work with.
- If it it's overly sticky, rub your hands with a bit of oil., Place rolls in a lightly greased large, round pan — a 14" deep-dish pizza pan works well — or two lightly greased 9" or 10" cake pans.
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#time-to-make #course #main-ingredient #preparation #yams-sweet-potatoes #for-large-groups #healthy #breads #eggs-dairy #potatoes #vegetables #rolls-biscuits #dietary #yeast #number-of-servings #4-hours-or-less
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