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My review
Sweet Potato Rolls
SHERLIE
"A flavorful roll, good with hearty soups and stews."
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Ingredients
servings 133 calsOriginal recipe yields 18 servings (1 - 1/2 dozen rolls)
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- US
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Directions
{{model.addEditText}} Print- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- 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.
- 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 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts
Per Serving: 133 calories; 2.7 g fat; 23.2 g carbohydrates; 3.5 g protein; 21 mg cholesterol; 169 mg sodium. Full nutrition
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Reviews
Read all reviews 199230 Ratings
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Most helpful positive review
3/13/2005
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 ball...
Most helpful critical review
11/22/2005
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 flo...
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3/13/2005
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 ball...
10/8/2006
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 sai...
1/28/2005
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 s...
11/25/2005
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 s...
11/22/2005
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 flo...
11/23/2001
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).
5/3/2003
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...
1/7/2007
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 diffe...