Sweet Potato Rolls Recipe
Ingredients
| Mashed sweet potatoes | 1 Cup (16 tbs) | |
| Melted butter | 1 | |
| Salt | To Taste | |
| Dry yeast | 1 | |
| Egg | 1 | |
| Sugar | 3 Tablespoon | |
| Sifted flour | 5 Cup (80 tbs) | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Orange juice | 3 Tablespoon | |
| Orange rind | 1 Tablespoon, grated |
Directions
Mix sweet potatoes and 3 tablespoons butter.
Dissolve yeast in 1/2 cup warm water; add to sweet potato mixture.
Add egg, 1 teaspoon salt and sugar; blend well.
Add flour alternately with 3/4 cup warm water.
Turn onto floured board; knead well.
Place in greased bowl; cover.
Let rise for 2 hours or until doubled in bulk; roll out on floured board to desired thickness.
Cut into desired shapes; brush with melted butter.
Place on greased cookie sheet or in muffin pans; let rise for 1 hour or until doubled in bulk.
Bake at 425 degrees for 15 minutes.
Combine powdered sugar, orange juice, orange rind and dash of salt; spread on hot rolls.
Dissolve yeast in 1/2 cup warm water; add to sweet potato mixture.
Add egg, 1 teaspoon salt and sugar; blend well.
Add flour alternately with 3/4 cup warm water.
Turn onto floured board; knead well.
Place in greased bowl; cover.
Let rise for 2 hours or until doubled in bulk; roll out on floured board to desired thickness.
Cut into desired shapes; brush with melted butter.
Place on greased cookie sheet or in muffin pans; let rise for 1 hour or until doubled in bulk.
Bake at 425 degrees for 15 minutes.
Combine powdered sugar, orange juice, orange rind and dash of salt; spread on hot rolls.
Chef
