SWEET POTATO PAN ROLLS
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.-Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 50m
Yield 16 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 175mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO DINNER ROLLS
Deliciously soft sweet potato rolls that disappear so fast you will wonder where they all went.
Provided by Murphy
Categories Bread Holiday Bread Recipes
Time 2h35m
Yield 12
Number Of Ingredients 12
Steps:
- Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
- Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
- Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
- Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
- Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
- Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 35.4 g, Cholesterol 34.9 mg, Fat 7.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.7 g, Sodium 351.9 mg, Sugar 11.7 g
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 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
Provided by Anne White
Categories Bread Bake Sweet Potato/Yam Fall Bon Appétit California
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to 130°F.
- Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
- Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm.
SWEET POTATO ROLLS
We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- Place the warm water in a small bowl, and sprinkle with yeast. Let stand until yeast is dissolved and mixture is foamy, about 7 minutes.
- In a small saucepan, heat milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in sugar, salt, and cardamom. Let cool slightly.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Combine sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in egg and milk and yeast mixtures until smooth.
- Switch to the dough-hook attachment. Add flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.
- Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until dough is doubled in bulk, about 1 hour.
- Punch down dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut dough into 20 equal pieces, and shape into rolls.
- Place rolls on prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.
- Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush rolls with melted butter. Bake until tops of rolls are golden, about 20 minutes, rotating pan halfway through. Transfer to a wire rack; serve hot or at room temperature.
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
SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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SWEET POTATO ROLLS (OVERNIGHT METHOD INCLUDED!)
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4.5/5 (4)Total Time 2 hrs 48 minsCategory Side DishCalories 101 per serving
- Combine yeast with warm water (95F to 115F) and ½ teaspoon sugar in a small bowl and stir to combine. Let stand for 15 minutes or until yeast has proofed and is bubbly.
- Once the dough has risen for the first time, punch it down to deflate it as directed above and then cover the bowl with plastic wrap and refrigerate overnight. The next morning, remove the bowl from the refrigerator and allow the dough to rest on your kitchen counter for 30 minutes or so, just to take the chill off. Remove the plastic wrap, punch down the dough once more (it will have risen again while chilling in the fridge) and proceed with shaping the rolls and follow the remaining recipe as directed.
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Ratings 5Total Time 1 hrCategory Sandwiches, Side Dish, SnackCalories 117 per serving
- In bowl, combine sweet potato and the self rising flour. Stir with a fork until a dough ball forms. Make sure to scrape all the self rising flour and sweet potato along the sides of the bowl.
- On a lightly floured surface, knead the soft dough ball for about 1 minute, or until smooth. Don’t keep adding too much flour to the dough or else it will be tough and hard. You want to keep the dough soft and pliable, so don’t over-knead it.
- Cut the dough into 6 equal pieces. Roll the dough between your hands to form 6 balls. Place on parchment lined baking sheet and let the dough balls rest for about 30 minutes (they will also rise slightly).
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5/5 (1)Category Bread
- 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.
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