Sweet Potato Rolls

This is a perennial favorite. We served these rolls for Christmas, too. The source of the recipe is the Pillsbury Holiday Cookbook IX, circa 1990. The recipe book states the sweet potato adds a “southern twist” to the dinner rolls. Only a company from Minneapolis, Minnesota would think the sweet potatoes make it “southern!”  Nevertheless, the rolls are wonderful.

We now prepare the dough in our automatic bread maker, but the recipe below includes the instructions for making the rolls by hand.

3¾ to 4 cups all-purpose flour
¼ cup sugar
1 tsp salt
1 pkg. active dry yeast
1 cup milk
¼ cup margarine or butter
¾ cup mashed, cooked sweet potatoes
1 egg

melted margarine or butter, if desired

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In small saucepan, heat milk and margarine (or butter) until very warm (120 to 130° F.) Add warm liquid, sweet potatoes and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 2¾ to 3 cups flour to form a soft dough (dough will be somewhat sticky.)
2. On well-floured surface, knead dough until smooth and elastic, about 2 minutes. Place dough in greased bowl; turn dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85° F.) until light and doubled in size, about 45 to 55 minutes.
3. Grease two large cookie sheets. Punch down dough several times to remove all air bubbles. On well-floured surface, toss dough lightly until no longer sticky. Divide dough into 18 pieces; shape into balls. Place 2 inches apart on greased cookie sheets. Cover; let rise in warm place until light and doubled in size, about 30 to 40 minutes.
4. Heat oven to 375° F. Uncover dough. Bake at 375° F. for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets. Brush with melted margarine or butter.

Makes 18 rolls.

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