Sweet Potato Rolls
A flavorful roll, good with hearty soups and stews.
A flavorful roll, good with hearty soups and stews.
My sister-in-law gave me this same recipe and it is fantastic. The only difference is after the punching down and resting step, I then divide the dough into 3 equal size balls. Roll these balls out into a fairly thin circular shape, use a pizza cutter and cut in 12 equal wedges. Roll the wedges up from the longer side down to the point, let them double in size, about 40 mins., and then bake as directed. Because they make so many, I put them in smaller freezer bags after I've baked them. When I want to use them, simply let them defrost for approximately an hour, place on a lightly greased cookie sheet and bake for about 10 mins. at 300º.Read More
Yes, these rolls are tender, moist & the color is pretty, but if you are expecting a little more flavor (like perhaps sweet potato) then you may be disappointed. I too used almost 5 cups of flour instead of 3. If you are short on prep time, when you go ingredient shopping, substitue "Rapid Rise" yeast... Basically you'll mix all your dry ingredients together (including the yeast), and put the margarine in your saucepan with the water as you heat it (using this method you heat the water to 120-130 degrees). In the meantime, I pureed my cooked sweet potatoes & the eggs together in my blender. Once your water has reached the proper temp, add it to the dry ingredients, and then add your blended potato mixture. Once it's all incorporated, knead for about 5 minutes, then cover for 10 minutes and let rest. Then you're ready to shape your rolls. Of course, they need to rise before baking, but you've just saved yourself an hour because you didn't have to wait for it to rise the first time, then punch down, then shape, then rise again, etc, etc. They are quite tasty, but "subtle" is the word of the day. What this recipe needs is sweet potato concentrate. Hmmm...Read More
My sister-in-law gave me this same recipe and it is fantastic. The only difference is after the punching down and resting step, I then divide the dough into 3 equal size balls. Roll these balls out into a fairly thin circular shape, use a pizza cutter and cut in 12 equal wedges. Roll the wedges up from the longer side down to the point, let them double in size, about 40 mins., and then bake as directed. Because they make so many, I put them in smaller freezer bags after I've baked them. When I want to use them, simply let them defrost for approximately an hour, place on a lightly greased cookie sheet and bake for about 10 mins. at 300º.
I made this in my bread machine. The only change I made was 3 Tbsp brown sugar and 1 Tbsp white, and I added 1 tsp. ground nutmeg. I used sweet potaots I grew in my garden. I think those who said they were not as orange colored as they anticipated maybe used canned sweet potatos. Mine were very orange, absolutely gorgeous! I served with honey butter. This is a wonderful recipe and a great use for sweet potatos.
Very easy recipe to make. You will use more flour than needed because the dough is very sticky. The taste is wonderful. What could possibly be better than homemade rolls. I did use regular sweet potatos and not canned. It takes about 3 small ones to equal the 1-1/2cups canned. I too added some brown sugar to the potatos about 2T, next time I think I'll add about 1/4cup. My rolls were about the size of normal dinner rolls and so this recipe made 24 good size rolls for me. I would not recommend skipping the step on oiling the pan even if your pan is nonstick. It really needs the oil. This recipe has a wonderful taste. The aroma of the bread rising and baking is out of this world, but I think that on all homemade breads. I paired this with Angels Beef Stew recipe.
I used 3 fresh sweet potatoes that had been baked and mashed. The color of these rolls was beautiful. My family is avowed sweet potato haters so I didn't tell them what kind of rolls they were scarfing down at Thanksgiving dinner. It was thumbs up all around the table for the soft tasty rolls with none of them realizing they were eating the hated sweet potato. The recipe did require more flour..perhaps as much as a cup. I didn't measure..just added until I had a firm but still sticky dough. Also added 2 T of brown sugar. Used Pam on my hands while forming the rolls so the dough wouldn't stick. They rose perfectly and were gorgeous after they baked. Thanks Sherlie, loved this recipe and plan to use it again.
Yes, these rolls are tender, moist & the color is pretty, but if you are expecting a little more flavor (like perhaps sweet potato) then you may be disappointed. I too used almost 5 cups of flour instead of 3. If you are short on prep time, when you go ingredient shopping, substitue "Rapid Rise" yeast... Basically you'll mix all your dry ingredients together (including the yeast), and put the margarine in your saucepan with the water as you heat it (using this method you heat the water to 120-130 degrees). In the meantime, I pureed my cooked sweet potatoes & the eggs together in my blender. Once your water has reached the proper temp, add it to the dry ingredients, and then add your blended potato mixture. Once it's all incorporated, knead for about 5 minutes, then cover for 10 minutes and let rest. Then you're ready to shape your rolls. Of course, they need to rise before baking, but you've just saved yourself an hour because you didn't have to wait for it to rise the first time, then punch down, then shape, then rise again, etc, etc. They are quite tasty, but "subtle" is the word of the day. What this recipe needs is sweet potato concentrate. Hmmm...
Wonderful recipe! I used yams (cooked and mashed) and I substituded 2 c. whole wheat flour for 2 c. of the white flour. I threw it all in my bread machine without too much trouble. Works fine for a loaf of bread too.
We loved these rolls and will make them every Thanksgiving from now on. My one year old could not get enough. Very moist and great flavor. I used 1/2 cup extra sweet potato (fresh).
I loved these rolls. The texture is so tender, and they have a delicate flavor--not too sweet. I had 3 small sweet potatoes, so I cooked & mashed those instead of canned. I tried something different--I subbed eggnog for the water and took a tip from EVILBEE and used brown sugar and about 1/2 teaspoon of nutmeg. I did add another three cups of flour (1/2 cup of WW) and still had to keep my finger tips floured while pinching off the dough. I got 27 nice sized rolls and a loaf of bread! Great idea for dinner rolls, Sherlie--thanks for sharing.
I used fresh cooked sweet potatoes instead of canned. Absolutely fabulous rolls! Ate them with some Honeybaked Ham for breakfast. I will definitely make these again.
Because I did not have winter squash on hand, I used Trader Joe's organic canned pumpkin. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water and sugar for ten minutes, then added the cooked squash, melted butter (which I used instead of margerine), eggs and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook, a little over half of a cup. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, adding more flour when the dough would stick to the bottom of the mixer bowl (which it did because the dough was rather sticky). I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was absolutely perfect. HUGE dinner rolls that were soft, fluffy and absolutely wonderful. What a fantastic recipe--so fun to make and the dough couldn't have been easier to work with and the flavor was like an expensive brioche! Another winner from Sherlie--I'm so tickled. Thanks so much for sharing both your wonderful roll recipes! NOTE: I got twelve rolls out of one recipe but they were BIG ones.
I loved these although I HATE sweet potatoes. I only used 1 cup of sweetpotato (left over from a pie I made for my fiance). He immediately sent the recipe to his mom.
Editor's Note: 9/10/09 - The recipe was edited by the Allrecipes staff to reflect the original submission. The sweet potatoes were reduced to 1/2 cup and the flour increased to 3 1/2 cups.
Made two batches of these at Thanksgiving. Worked so good on the dough cycle in my bread machine. All the rolls were gone the day after. Very, Very soft and good.
I bought some Okinawan purple sweet potatoes at my local Asian store, and some red garnet yams from the supermarket. I made one batch of purple and one of orange dough, adding an extra 1/2 cup of puree per batch, then alternated them in the same pan. I also substituted pancake syrup for the white sugar, to give it a light maple flavor. The rolls were soft and rich, with enough substance to serve with breakfast.
These turned out really well! The recipe should read 5-6 cups flour instead of 3. Also, makes more than indicated. I made 18 large rolls. Next time I will make them smaller. I used fresh yams, boiled them till soft, removed the skins and added about 1T. of brown sugar. I used my Kitchenaid with the dough hook instead of kneading by hand and it was a breeze. Great flavor and consistency. Everyone loved them.
I made these last night up to the stage where I formed the rolls. Then I refrigerated them overnight, let them rise about 1 1/2 hrs. this morning, and baked them. They came out beautifully. I didn't use the canned sweet potato, I microwaved 2 sweet potatoes and whiped them up to use in place of the canned. Other than that, I followed the recipe as written. Thanks, Sherlie!
These were excellent!! Probably one of the best rolls I have had! They were light & fluffy and I enjoyed the suttle sweet potato flavor. It adds a natural sweetness that makes it so you don't need as much sugar and at the same time, not too sweet. I made these twice already. I used some fresh sweet potatoes that I had cooked, the first time I pureed them, which took a lot of liquid, so I ended up needing to add ~2extra cups of flower. I had also followed someone suggestion of adding 1tsp of nutmeg. They turned out good and the nutmeg gave it an eggnog type flavor, which my husband loved. The second time I just mashed the sweet potato after cooking it and left out the nutmeg. Then the flower called for was about right, I only needed about 1/4-1/2 C extra. I loved the flavor!!!! They taste great with jam, other dishes, or all by itself!! Will definitely add to my favorites
I was a little confused after reading older reviews until I came across an AR review that said they had updated the recipe to reflect the original submission. That explains why so many people needed so much extra flour! These are very soft, delicious rolls! I used fresh sweet potato (about 3/4c) but didn't taste the sweet potato flavor at all. Some reviewers said they were slightly sweet, which I was looking forward to, but I didn't think they were. I used Smart Balance instead of margarine and about 4 total cups of flour. I mixed it in my KA mixer & got 15 total rolls that I baked for 20 minutes in a 9X13 glass pyrex dish. After the first 12 minutes, I brushed the tops with melted butter & put them back in the oven. Next time I'll add a little more sugar but overall they were tasty.
If you want a faster prep time, read on! I used a one-rise method for this recipe, using instant yeast (1 1/2 tsp) instead of active dry yeast. Here's how I did it. I scalded 1/2 cup milk (instead of the water), added COLD margarine and sugar to cool it down, added the yeast, sweet potatoes, and 2 cups flour (next time I'll use only 1) to form a sponge. I mixed this for 5 minutes, then let it rest for 5 minutes. After it was done resting, I added the eggs and the salt and then added flour to make a soft dough. I kneaded it for 7-8 minutes and then made it immediately into rolls. I let those raise to double, and then baked them. The one-rise method is a ton faster, and the results were wonderful.
Just tried this recipe, very good! I only made half a recipe to use up some left over cooked sweet potato. It is a sticky dough but I just patted it out and scooped with a floured ice cream scoop and plopped it in the pan. Baled @350 for 20 minutes.
I tried this recipe with pumpkin substituted for the sweet potatoes. It was wonderful. I did use some additional flour. Will certainly make again.
Wonderful! Used brown sugar instead as reviewers had sugested. They were a big hit at Chrismas!!! I made them a week ahead of time and froze them. Left them on the counter for an hour to defrost then popped them in the oven for 10 min on 350. They tasted awesome!
Easy, pretty and delicious! I used brown sugar and unsalted butter. Reduced salt to 1/2 tsp and used 2 c. white whole wheat flour.
Thanks for the recipe. The rolls are soft and lovely. I added 1/2 teaspoon of bread softener and piped some custard on top of the rolls before putting them into the oven, to give a lovelier taste to it.
I made them with butternut squash instead of sweet potato, yum.
Prepared the dough in my bread machine. I used 1/4 cup honey instead of the sugar. Microwaved and mashed my sweet potatos - used close to 2 cups. Added about 1/2 cup extra flour and then a few Tbs of orange juice when I decided the mix was a little dry. The dough was more sticky than I expected, but handled okay when I floured my hands and counter. They were AWESOME! 8 adults for dinner nearly wiped out the whole batch. I served with jambalya and the slightly sweet, light rolls were a perfect match to the spicy, heavy rice dish. I will absolutely make again - probably next for Easter dinner with ham.
Very pretty to look at but not a lot of flavor. I used olive oil, maybe that was my mistake, would recommend using regular veg. oil instead. Probably wont try these again.
My friends and family absolutely love these rolls. I've made these a few times already, and the only thing I changed was to add some brown sugar and cinnamon to the sweet potatoes. They're only slightly sweet, so it complements just about any main entree. Superb!
I had some sweet potato puree leftover from another recipe, so I decided to give this recipe a try. The rolls don't really taste like sweet potato but that actually worked out well for us since DH isn't a sweet potato fan. I made no changes, but I did throw all of the ingredients in my bread machine on the dough cycle and then proceeded with step 3. I'm not sure why some people had to add so much extra flour - 3 1/2 c. was just right for me. My rolls were done in 13 minutes. Thanks.
Excellent! These rolls are so moist and tender and the balance of flavor is perfect. They're just as good with beef stew as with apricot jam, and my 1 year old, who does not like bread, gobbles these up! I used 1 T. white sugar with the yeast and 3 T. brown sugar for the rest of the recipe. I also used mashed baked sweet potato instead of canned, butter instead of margarine, and I stirred in 2 c. whole wheat flour and then about 1 2/3 c. white flour and let the dough rise one more time before forming the rolls.
Made these for Thanksgiving dinner, and they were a huge hit! Even my kids, who can't stand sweet potatoes, devoured them. A few alterations I made were...1) I used fresh sweet potatoes, steamed then mashed with a little butter and pineapple/orange juice. 2) I used brown sugar instead of white. 3) brushed the tops with butter after I pulled them from the oven. Next time I make these, I may try using buttermilk instead of water. I have already been told that I will need to make these again for sure!
These are some of the best dinner rolls I have ever tasted, let alone made myself. I wish I could give them more then 5 stars!! I did lower the oven temp to 350, and baked 20 minutes. After removing from the oven I rubbed butter all over the tops, as I do with all rolls and Bread, other then those minor differences, I made just as directed. Will make these may more times, and tell all my bread making family and friends about these wonderful, yummy, rolls!! Thanks Sherlie!!
i added mashed sweet potato at the centre of the bread before baking..or it'd have tasted like flour..probably will never make this again...texture was good thoughh..just like any other bread.
Bless You Sherlie, for sharing this wonderful roll recipe !!! My 3 children loved these. I made a test batch before Thanksgiving and they loved them. They even put some back for later...and they ate them as snacks and the 3 year old even wanted them for breakfast !!! My 12 year old had some friends over and she made them try them.....and then I was asked for the recipe by the girls to give to THEIR mothers !!!! Its a wonderful recipe !!! I even cheated and it was still great! I used my Kitchen Aid as the mixer and kneader and they were so light and fluffy in texture! I used fresh sweet potatoes and boiled them myself, then mashed them instead of using canned as my family isn't real big on canned foods in general. Freaks...but anyway, with using fresh sweet potatoes the color is just gorgeous! I was worried about the color turning the kids off, but it didn't. Or my husband for that matter. He devoured them as fast as the kids did ! This is now an often requested recipe at our house...& its a healthy one too! Wonderful way to get the BetaCarotene in your kids without a fight! Great recipe !! Thanks !
I use Purple sweet potatoes instead of canned sweet potatoes.
My daughter's nutritionist suggested I make my daughter breads with vegetables. While "sweet potato" is not a vegetable I liked the nutritional value. I used three jars of baby food sweet potatoes and 3 total Tbsp of honey instead of sugar. Required about 3/4 cup flour more for the right consistency. Allowed to rise in muffin tins. Came out great. Will make again. Next time will use real mashed sweet potatoes.
Interesting concept, but I didn't like these because they were dry and slightly crumbly. If you are going to take the time to make your own rolls, keep looking - and this from someone who has made a lot of breads and rolls over the years.
These don't taste too sweet potatoey but they are some of the moistest, softest, fluffiest, tastiest rolls I've ever made. Love them. I cut the recipe in half but still used 3 cups flour. I used canned sweet potatoes (not puree) and pureed them with the egg, sugar, etc in the blender. Added the flour and yeast mixture in the mixer, mixed until incorporated and then switched to the dough hook to kneed for a few minutes. Even my husband likes them and he hates bread. I'll definitely make these again. probably next week. :) thanks!
Excellent recipe! They were delicious! I love that I am able to sneak some vegetables in through the sweet potato and my husband doesn't even know it!
My first attempt at made from scratch, knead your own dough, rolls. LadySparkle suggested this recipe for me try. The taste is wonderful, but I have a long way to go to learn to make nice smooth rolls. The sweet potato added a nice taste and a very pretty color to this roll. I made several batches to try and get a smooth finish. Each batch was better than the batch before, but I'm not there yet. I dried the "ugly" ones to use as bread crumbs. The crumbs were wonderful on AR "Cauliflower Romaine Salad" and I used them on some baked chicken. Thanks SHERLIE for sharing your recipe. I will be making again as my family and extended loved the taste. Thanks also to LadySparkle for the suggestion.
Wonderful, tender rolls. Used them for pulled pork sliders, great way to sneak a little healthy veggie.
Really just did not have the flavor I was expecting from these. I did not change anything and just didnt turn out like I had hoped for.
Made these for Thanksgiving tomorrow. The sweet potato flavor is subtle, but still recognizable. Nice dinner rolls with light texture.
Loved the taste and experience of making bread. I cooked mine a little too long but that was my fault.
These were tasty....my only complaint is that they were a bit dry. I would make them again and try to fix that.
Everyone said it was a success. I used much more flour than called for like everyone else. I made small rolls for my son and it made about 3 dozen. My 3yo absolutely loves these rolls and nearly ate half of them over the weekend. They have the slightest hint of sweet potato, I wish there was more but it still is wonderful. Will definitely be making again and again. Thaks for sharing this great recipe!
Even with my very limited experience with yeast dough, these came out very well! Very light and fluffy. I did use fresh sweet potatoes and I added about 1/4 cup more to the dough. They still did not really taste like sweet potato at all. The dough was very easy to work with, I did add a bit more flour. I will definitely be making these again!
These rolls are good. The recipe is simple and easy to follow. I did use fresh sweet potatoes and cut the sugar back to 1 Tbsp.
The first time I had sweet potato rolls was when I met my husband's family in rural VA. They were to die for. I was always intimidated by the women in his family who made them. This past Thanksgiving, I found this recipe and "tried". I woke my husband up at 3am "taste it". He loved them! I had 3 of them on the spot. They were the talk of my dinner gathering. My German neighbors ask for them now. My only regret is that one batch didn't make 3 dozen vice 1. :) Thank you so much! I'm going to now to try it with pumpkin. Can't wait to see if that works. Simone in Stuttgart
These rolls were very good. The dough was sticky and hard at times to form the rolls but I dipped the pieces in a little flour before forming rolls and that did the trick. Dispite the little trouble forming them, the rolls were very tastey and worth it. They were very easy to make. I reduced the sugar to 2 TBS and used butter instead of margarine. I also used fresh sweet potato. I will definitely make again as these were one of the best rolls I have ever tasted.
I was a little leary on how my family would like these, but I made them anyway! They were so yummy and moist! I did make a few changes though: 1. I used cinnamon sugar instread of regular. It gave it a little sweeter. flavor, almost like challah bread. 2.I added 1T. of wheat gluten. 3.I used all wheat flour. 4. My 13x9in pan could only fit 15 so that's how many I made. 5.After they came out, I brushed them with butter. Yum! Hannah
I used 2 T. brown sugar and 2 T. white sugar and about 1 cup of mashed baked sweet potato...fabulous!
OMG . . .I made these rolls for Thanksgiving, and I know the Recipe said you could make @ least 16 balls but instead i made two pans about 6 medium size in each pan and my family ate the first pan before we even started having dinner so they've ask me to make them for Christmas dinner! Btw I made some honey butter for them to put on the rolls, they were delicious
Simply amazing! I used bread flour instead of all purpose flour, increased the sweet potato to 1 cup, used brown sugar instead of white sugar and used real butter. They turned out perfect!
Made these for Thanksgiving and they were a hit. My husband who doesn't usually like rolls really loved these and other family memebers really raved. I thought they were pretty good but I'm giving them 5 stars based on my family memebers response. I baked one whole sweet potato and mashed it and that instead of the canned and brushed meted butter on top after they baked. These were a great addition to the holiday meal.
Wow---these were phenomenal! I used 1 T brown sugar and 3T white sugar. I used less flour (by accident) and the dough was relatively sticky. I also used fresh yams. They turned out so tender and fluffy. My guy said they were definitely restaurant quality. They were the hit of the Thanksgiving dinner!
These turned out incredibly soft. The sweet potato taste was rather subtle, but definitely there. I used brown sugar instead of white, and added a touch of nutmeg, plus extra flour (half a cup). Very tasty.
well, i was somewhat disappointed with how my rolls came out after reading everyone's reviews. mine turned out heavy and a little dry. the dough was sooooooo sticky, very frustrating! in total, i probably used about 4 1/2 c. of flour. i was expecting "flaky, light" rolls like everyone else. oh well, you win some, you lose some! but i'm not gonna try this one again.
Used the recipe for pizza dough! Cut it by 1/3 so I could use my 2-cup bread machine; used 1 cup mashed sweet potatoes and omitted the eggs. Dough was sticky, slightly runny, but poured it out onto pizza stone and spread it w/ a spatula. Topped the dough with several spoonfuls of spaghetti sauce and 1 bag of rinsed, frozen veggies; as the whole thing was generally wet, I pre-baked it (just stuck it in the oven while the oven was preheating to 450 degrees). Once the crust had started to crisp just a bit, I added several handfuls of shredded mozzarella and returned to oven for about 20 minutes. Raised beautifully, tasted superb. Will definitely make again!
These rolls are awesome! I use 3/4C boiled & Mashed Sweet potatoes, 3T of Dark Brown Sugar, 1T of White Sugar, 2tsp of Pumpkin Pie Spice. I tested them on a group of friends and they ate every single one of them. One lady even stuffed on in their purse lol, another wants to pay me to make another batch. I WILL be making these again tonight and for thanksgiving! I'm so glad that I tried this.
Fluffy texture, but the taste is just wasnt my "piece of bread". I was expecting something with rich potato taste.
These were soooooo good! I made them last Thanksgiving using our leftover sweet potatoes! We made ham sandwiches on them - so good!
this was a great recipe :) but what you want to make sure that you do is to bake it in a 9x13 inch pan! we made the mistake of baking it in an 8x8 pan. They turned out yummy, but they were a little odd shaped :) still great!
I am a beginner at bread making and these rolls came about wonderful!!! I will be making these again. Yummy!
These were super good! I used 2 roasted, mashed sweet potatoes instead of canned.
These rolls were very good, but they didn't have a very strong taste of sweet potato. Everyone who had one loved them. I did not use canned sweet potato, I used sweet potatoes that I cooked in the microwave.
Delicious and a huge hit at dinner tonight. Cut out half the sugar and ended up (as others have commented) using 4+ cups of flour. Served warm with butter...to die for! Can't wait to slice and toast one for breakfast..maybe a bit of ham would go nice with it!
Fresh from the oven with real butter these were close to heaven. I cheated and used the kitchenaid mixer so that actually they were a breeze to make. I also used fresh boiled sweetpotatos and more flour than called for. Much more, I ended up using close to six cups. Needless to say I ended up with nearly 40 good sized rolls, not 18, which was fine since I fed 16 people this thanksgiving. Really easy, really good, and even picky I-hate-sweet-potatos grandkids scarfed them down.
I made this because I saw that some reviews said they used leftover mashed sweet potatoes. They turned out so delicious, I am making more as we speak. My youngest daughter and myself love them and will make them whenever I have leftover sweet potatoes. We have them when they are warm with butter and we have reheated them and put butter and cinnamon sugar on them. Both ways are just so wonderful. I even have doubled the batch this time to be able to freeze them for another time.
These were good - a great earthy flavor. Do need to work on the flour ratio... VERY sticky!
I am "new" in the kitchen, and this was the first bread I have ever made. It was so SIMPLE and easy and they came out GREAT. Because I made candied sweet potatoes also, I used fresh ones, and used the water that I boiled them in in this recipe. I took them for Thanksgiving, and everyone was impressed I actually made them myself! It seems I had to add a bit more flour than the recipe called for because it was too sticky but other than that they are perfect!
These made a delicious sidedish to our Easter turkey dinner. Just a hint of sweetness. I boiled and mashed sweet potatoes and set the potato water aside for use as the liquid in this recipe. I made the dough in my bread machine, which worked out well. I then divided the dough up into 54 balls (18 x 3), in order to form "clover leaf rolls" by placing three small dough balls together in a greased muffin tin. I allowed them to rise another hour before baking for 12 minutes. Perfect!
I made these and they were really really good. I added cinnamon and ginger for an added health boost to go with the beta carotene :)
I made these for my family this Thanksgiving and they were a big hit! I pureed the potato in an electric mini-chopper and it worked fine. I think this will be a standard recipe for me! I added a bit extra sweet potato than called for and they tasted wonderful. The color is beautiful!
Whoa- I made a bad mistake! I couldn't find any canned "pureed" sweet potatoes but I did find canned yams and candied yams. I went with the candied yams b/c of other reviews that added sugar. I kept everything else the same. They came out great but taste very strange. Almost like they have liquor in them? Anyway, I will try again with plain yams. (BTW, I just put them in the food processor)Also- it took a little over an hour to rise and about an hour for them to double. So be prepared for a little time invested. Also- cooked mine in two 8" round pans, for 15 minutes. Came out perfect.
I really liked these, but they did not get the rave reviews expected. (I guess you have to like sweet potatoes.) I thought they were a perfect accompaniment for a pork chop dinner.
So far, it is the best!
This is a delicious bread. I made a loaf instead of rolls and it was huge. Will make rolls and a loaf next time. Thanks for the heads up about the flour. It took quite a bit more. Will make this again many times, I'm sure.
These are amazing! I made these yesterday (the day before Thanksgiving) and they still tasted wonderful and weren't dried out for today. I used one whole egg and 2 yolks to give them a nice yellow color in addition to the sweet potato and they were beautiful. My only complaint was that the dough was VERY sticky to work with. I ended up using about 6 cups of flour to the whole recipe, and the dough was still incredibly difficult to work with and shape into rolls. I ended up just dropping lumps of dough into the pan and baking them. They still came out great, and I got 3 dozen dinner sized rolls from the recipe.
I forgot to keep the sweet potato water, but these came out great anyway, only I did some rolls and some of the dough in loaf pans. Everyone loved this bread!! Very very good.
Excellant! These are so-o-o easy and work every time for me(and that is saying alot). My husband and father especially love them. Thank you!
Perfect~! Love the rolls!!!
I've made these dozens of times now. I do add a couple of tablespoons of gluten. (I know, but love the rise!) I also always use bread flour. Have used whole wheat flour and bread flour mix. Often put in flax seed meal. Every once and a while, I'll reduce the flour a bit and put oatmeal in for a totally different texture. Always use butter as I am not a fan of margarine at all. I've had quite a bit of fun with this recipe and love the color, taste, and texture. Follow the directions exactly (well, except for do use bread flour and real butter) and you will get a splendid roll. Then keep tweaking to your heart's content to suit your fancy. I've never had a bad tasting batch of rolls come out of this no matter what I do.
This is a very adaptable recipe, I just wish the ratios of flour and sugar were corrected. I used 2 T of honey instead of 4 T white sugar since I was looking to make a wholesome sandwich bread without any sweetness. I also ended up using 4 1/2 to 5c. whole wheat flour (Golden Buffalo flour to e exact - you can find it in the bulk section of many natural foods stores/co-ops). I used vegetable oil rather than margarine, and added 1/4c+2T ground flax meal for added nutrition. Rather than rolls, I made loaves of bread. One recipe (using the 4 1/2 c. flour) makes 2 standard sandwich loaves. You don't need to let the loaves rise as much as you would think because the eggs make it puff in the oven. I live at 4000 feet elevation, and baked the loaves at 375F for 25 minutes. The flavor is subtle, light, slightly-earthy, and DELICIOUS. It toasts really well too! I will definitely be making this again, but with whatever sweet-orange vegetable is in season: pumpkin, butternut squash, carrots, maybe even sweet corn...
AMAZING!!! My mother is a wonderful cook - nothing that I makes is even comparable - and she even asked for the recipe! It's a keeper!!
Followed recipe as written except that I used freshly baked sweet potatoes and used the bread machine to make dough. These are the best rolls I've made! Beautiful texture, color and delicious:) Make now, bake later: Make the dough and form the rolls placing them on the baking pan. Put the pan into the freezer and when frozen, put the frozen dough balls into a ziplock bag and then put them back into the freezer (they won't stick to each other) When you want a couple of rolls for dinner, take the dough rolls from freezer and place on cookie sheet. Put the pan inside a clear plastic bag until they have thawed and then risen about double in size and bake as per recipe.
I made these today (Easter 2012) and they were delicious! The only change I made was to use 2 T brown sugar and 2 T white sugar. I think the reason the dough is so sticky for some is that they use too much sweet potato puree. Stick to the original recipe which calls for 1/2 cup and you will be fine. I also used my KA mixer with the dough hooks and eliminated the kneeding. Made 2 pans of 10 each. Be sure to brush with butter while hot and they will be great. Mine looked just like the pic.
This rolls are delicious. You can not taste the sweet potato at all which is neither good or bad, its just what it is. They taste like a good quality sweet dinner roll. I liked them best hot with jam on them! I used coconut oil in replace of the margarine (I never ever use margarine...yuck!). I also used fresh sweet potato steamed in the microwave. Made these rolls in the bread machine then cooked in the oven. I did NOT have to add any more liquid or flour to make it work in the bread machine which was nice. I will definitely be making these again!
These rolls are wonderful and so easy to make.I usually don't have very good luck with yeast rolls,but these were a breeze.I used 1 can of sweet potatoes and 1 left over baked.I would like to try them with whole wheat flour next time,which will be in a few days(that's what I've been told) lol.Again,great rolls! Ya gotta try them!
Great rolls served warm with maple butter! It did require a lot more flour--a great tip found by reading the reviews first.
if your using fresh sweet potatoes, be sure to mash them VERY WELL they were ok..but not something i would make again
I halved the recipe and replaced 2/3 of the sugar with brown sugar and used a baked yam, but other than that, I followed the recipe exactly. Unlike other reviewers, the amount of flour called for was a little much (then again, it was a pretty dry day). The rolls came out nice and crusty on the outside and fluffy on the inside. Unfortunately, I was hoping for a more yam/sweet potato flavor. I could taste it, but it was very subtle. That said, they looked great and I immediately devoured three right out of the oven! However, I might try to either up the amount of sweet potato (or yam) next time and probably play around with some spices like nutmeg and cinnamon, as well as maybe ad a bit more sugar. Overall, not at all like I expected, but still good.
Delish. I will definately use these again.
Delicious - made 1 batch sweet potato and the other pumpkin. Made another batch using pumpkin again and made raisin bread. Will definitely make again!
So easy, I did add 1 tsp. nutmeg and used fresh sweet potato's. Rolled the dough out into 3 circles and made them in the shape of cresent rolls. Put a dz. in the freezer for Thanksgiving next week. Nice way to get some veggies into ppl., like hubby, who shies away from all veggies except the white potato. Thanks for another great recipe.
Very light and fluffy inside, and dense and delightful on the outside. I could not taste the sweetpotato- it just made roll more like potato bread in texture. My mum loved these. They remind me of honey bread which we used to buy at the local bakery for school.
These were very good. Soft, fluffy and perfect. Used the leftover rolls to make a ham sandwich. Yum! My hubby really loved these too. Thanks for the recipe.
The buns were delicious I think I should have used the baking pan instead of the baking sheet.