Sweet Potato Yeast Rolls Recipes

SWEET POTATO ROLLS

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.

SWEET POTATO YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 teaspoon sugar; let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Roll each ball into a 10-in. rope; tie each rope into a loose knot. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., In a small bowl, beat egg whites and cold water; brush over rolls. Sprinkle with sesame seeds. Bake at 350° for 15-17 minutes or until lightly browned. Remove from pans to cool on wire racks.

SWEET POTATO PAN ROLLS

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.

SWEET POTATO DINNER ROLLS

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.

SWEET POTATO YEAST ROLLS

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.

SWEET POTATO ROLLS

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

Steps:

• In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
• In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
• Stir mixture and eggs into dry ingredients.
• Stir in enough remaining whole wheat flour to make a soft dough.
• Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
• With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
• Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
• Bake in preheated 375°F oven for 15 minutes or until golden brown.
• Makes 16 rolls.