Sweet Potato Rolls

  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)

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