A flavorful roll, good with hearty soups and stews.
Original recipe makes 1 – 1/2 dozen rolls
Ingredients
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour
Directions
- 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 9×13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition
Calories: 133 kcal
Carbohydrates: 23.2 g
Cholesterol: 24 mg
Fat: 2.7 g
Fiber: 0.9 g
Protein: 3.5 g
Sodium: 169 mg