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