Sweet Potato Rolls
- 2 Tbsp. plus 1 tsp. active dry yeast
- 3/4 tsp. plus 1 c. sugar, divided
- 1/2 c. warm water (110~ to 115~)
- 2 c. warm milk (110~ to 115~)
- 1/4 c. butter or margarine, softened
- 2 c. mashed cooked sweet potatoes or butternut squash or pumpkin
- 2 tsp. salt
- 10 to 11 1/2 c. all-purpose flour
- additional butter or margarine, melted
- In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water. Let stand for 5 minutes. Add the milk, butter, sweet potatoes, salt and remaining sugar. Mix until smooth. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place doubled, about 1 hour.
active dry yeast, sugar, warm water, warm milk, butter, mashed cooked sweet potatoes, salt, flour, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=26417 (may not work)