Rockin’ Sweetpotato Rolls
Servings: 20
Calories: 101kcal
Ingredients
- 1 package active dry yeast
- 4 tablespoons white sugar
- ½ cup cooked sweetpotatoes boil, drain, and mash
- ⅓ cup warm water 110 degrees F
- 3 tablespoons butter softened
- 1/2 teaspoon salt
- 2 eggs
- 3 ½ cups all-purpose flour
Instructions
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweetpotato, 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 9×13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees for 12 to 20 minutes. Serve warm.
Notes
Nutrition Facts
Rockin’ Sweetpotato Rolls
Serving Size
1
Amount per Serving
Calories
101
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
17
mg
6
%
Sodium
70
mg
3
%
Potassium
47
mg
1
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
499
IU
10
%
Vitamin C
1
mg
1
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
Net Carbohydrates
19
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 101kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 70mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg | Net Carbohydrates: 19g