Sweet Potato Rolls

• 1 pkg. Pillsbury hot roll mix
• 1/3 c. wheat germ
• 2 Tbsp. sugar
• 1 c. water (120~ to 130~)
• 3/4 c. mashed sweet potato
• 2 Tbsp. margarine or butter
• 2 eggs
• 1 Tbsp. water
• 1 Tbsp. wheat germ

1. Grease two 8 or 9-inch round cake pans.
2. In a large bowl, combine flour mixture with yeast from foil packet from roll mix, 1/3 cup wheat germ and sugar; mix well.
3. Stir in 1 cup water, sweet potato, margarine and 1 egg until dough pulls away from sides of bowl.
4. Turn dough out onto a lightly floured surface.
5. With greased or floured hands, shape dough into a ball.
6. Knead dough for 5 minutes, until smooth, sprinkling with additional flour, if necessary.
7. Cover with a large bowl; rest 5 minutes.
8. Divide dough into 16 equal pieces.
9. Shape each into a ball, pulling edges under to make top smooth.
10. Place 8 balls each in each greased pan.
11. Cover loosely with plastic wrap and cloth towel.
12. Let rise in a warm place (80u0b0 to 85u0b0) until light and doubled in size (about 30 minutes).
13. Heat oven to 375u0b0; uncover dough.
14. Beat remaining egg and 1 tablespoon water; brush over rolls.
15. Sprinkle with 1 tablespoon wheat germ.
16. Bake at 375u0b0 for 20 to 25 minutes or until golden brown.
17. Cool; remove from pans, on wire racks.

hot roll, germ, sugar, water, mashed sweet potato, margarine, eggs, water, germ

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602889 (may not work)