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Sweet Potato Rolls

Yield 2 1/2 dozen


  • 1 quart water
  • 1 (3/4-pound) sweet potato, peeled and chopped
  • 3 tablespoons sugar, divided
  • 1 (1/4-ounce) envelope active dry yeast
  • 6 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon vegetable oil

How to Make It

  1. Bring 1 quart water to a boil; add chopped sweet potato, and cook 10 to 15 minutes or until tender. Drain, reserving 1 cup liquid; cool liquid to 110°.

  2. Mash potato; stir in 2 tablespoons sugar. Set aside.

  3. Stir remaining 1 tablespoon sugar and yeast into reserved liquid; let stand 10 minutes.

  4. Combine 5 1/2 cups flour and salt in a large bowl; make a well in center of mixture.

  5. Combine mashed potato mixture, milk, eggs, and oil; add yeast mixture, stirring until blended.

  6. Add to flour mixture, stirring until a soft dough forms.

  7. Turn dough out onto a floured surface, and knead lightly, adding 1/2 cup flour, as needed, to prevent sticking. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  8. Punch dough down; turn out onto a floured surface, and divide in half. Shape each portion into an 18- x 2 1/2-inch log.

  9. Cut each log diagonally into 1-inch-thick slices; sprinkle tops of slices with remaining 1/4 cup flour, and place 1 to 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place, free from drafts, 20 minutes.

  10. Bake at 400° for 15 to 20 minutes until golden brown. Transfer to wire racks to cool.