Sweet Potato Rolls

These golden orange rolls deliver a subtle earthy taste that goes well with almost any entree.

Rated 4.6 from 197 votes

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

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.Knead2 to 3 minutes, adding just enough of remaining flour toprevent 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.

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