Sweet Potato Rolls

Oxmoor House
24 rolls.


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1 medium-size sweet potato
1 package active dry yeast
2 tablespoons brown sugar
2 3/4 cups bread flour, divided
3 tablespoons instant nonfat dry milk powder
1/2 teaspoon salt
1 egg
1 teaspoon vegetable oil
2 tablespoons bread flour
Vegetable cooking spray


Scrub potato; prick several times with a fork. Place in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 20 to 30 minutes or until tender. Drain potato, reserving 3/4 cup water. Let potato cool slightly. Peel and mash potato, reserving 2/3 cup. Reserve remaining potato for another use.

Cool reserved 3/4 cup water to 105° to 115°. Combine water, yeast, and brown sugar in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, dry milk, and salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add potato, egg, and oil, beating well. Gradually stir in enough of remaining 1 1/4 cups flour to make a soft dough.

Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray,turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and divide into 24 equal portions. Shape each portion into a ball, and place balls on a baking sheet coated with cooking spray.

Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 10 minutes or untilgolden.

Created date

August 2009

Nutritional Information

Calories 71
Caloriesfromfat 9 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 13.4 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 58 mg
Calcium 0.0 mg