Rockin’ Sweet Potato Rolls
I have always loved baking bread. The whole experience is just so satisfying…you start with a few of the most basic ingredients available, mix and knead thoroughly, and then you are rewarded with that wonderful fresh baked bread aroma. There is truly nothing else like it. Of course the absolute best step in homemade bread is when it’s time to eat it. A pat of country butter and I am in heaven!
As may have figured out, I am a bread fanatic. Everyone knows what to expect when its time for a family get-together – “Jocelyn will bring her bread.” So when I came across this scrumptious recipe, I knew I had to make it for my husband’s birthday dinner. I have already received a request to bring it to the next family function. Who knows, I may have started a new tradition – “Jocelyn will bring her sweet potato bread.” Have fun baking!
Sweet Potato Rolls
- 1 (.25 ounce) package active dry yeast
- 4 tablespoons white sugar
- 1/2 cup cooked sweet potatoes (boil, drain, and mash)
- 1/2 cup warm water (110 degrees F)
- 3 tablespoons butter, softened
- 1/2 teaspoon salt
- 2 eggs
- 3 1/2 cups all-purpose flour
1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. 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.
3. 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 9×13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees for 12 to 20 minutes. Serve warm.