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Sweet Potato Pan Rolls

This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.—Carly Curtin, Ellicott City, Maryland
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    16 rolls

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup mashed sweet potato
  • 1/4 cup butter, melted
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 3-1/2 to 4 cups bread flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes.
  • Bake at 375° until golden brown, 20-25 minutes.
Nutrition Facts
1 roll: 154 calories, 5g fat (2g saturated fat), 21mg cholesterol, 175mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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