Sweet Potato Rolls
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/4 |
ounce |
yeast |
|
2 |
tablespoons |
brown sugar |
|
1 |
cup |
sweet potatoes |
|
1/4 |
cup |
warm water -- 110°F |
|
3 |
tablespoons |
unsalted butter -- softened |
|
1/2 |
teaspoon |
salt |
|
1 |
whole |
egg |
|
1/2 |
teaspoon |
cinnamon |
|
3 1/2 |
cups |
all-purpose flour |
|
In large bowl dissolve yeast in warm water along with 1 tablespoon of sugar. Let proof for about 5 minutes. Add remaining sugar, sweet potatoes, butter, salt, egg, and cinnamon. Mix well. Stir in 3 cups of flour. Mix to combine. Turn out onto floured bowl and add enough of the remaining flour to keep from sticking. Knead for 2 to 3 minutes. You can also knead in a stand mixer with dough hook. Shape into a ball and put in oiled bowl turning to grease all sides. Cover and let rise until doubled about one hour. Punch down and shape into 16 to 20 balls. Place on greased cookie sheet or 9x13 inch pan. Let rise until doubled. Heat oven to 375°F. Bake 12 to 20 minutes. Makes 16 servings |
Per Serving: 122 Calories; 2g Fat (18.4% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |