Sweet Potato Rolls

Sweet Potato Rolls
  1. 3 cups whole wheat flour
  2. 3 cups flour
  3. 2 pkg. dry yeast (4 ½ t.)
  4. 1 1/2 cups warm water
  5. 1/3 cup brown sugar
  6. 1 1/4 t. salt
  7. 1/2 cups soft butter
  8. 2 eggs
  9. 1 cup cooked, mashed sweet potato
  1. Combine flours. In the bowl of a stand mixer, mix water, yeast, sugar, salt, butter, eggs, sweet potatoes and 2 cups of the flour with the whisk. Now using the hook attachment, add the remainder of the flour to make a smooth and soft dough*. Place dough in greased bowl and cover with greased plastic wrap. Refrigerate overnight.
  2. One hour before baking, roll each half into a 16” circle about 1/4” thick (for smaller rolls, divide each half into half again and roll out into smaller circle 1/4” thick). Cut each circle into 16 wedges (pizza cutter works well). Roll up each wedge beginning at wide end. Place on greased baking sheet with point on bottom. Cover and let rise for about 40 minutes. Bake at 350 degrees for 10-20 minutes (depending on size of rolls) until lightly browned.
  1. *Depending on the water content of your sweet potato, you may need to add a touch more flour.
  2. Yields 32 large rolls or 64 small rolls
  3. Can bake ahead and freeze. Warm in oven before serving.
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