A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives

COOPERATIVE KITCHEN

Rockin’ Sweet Potato Rolls

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Rockin’ Sweet Potato Rolls

Ingredients

1 pkg. active dry yeast
4 tbsp white sugar
¼ cup green onions, sliced
½ cup cooked sweet potatoes, boil, drain and mash
½ cup warm water, 110 degrees
3 tbsp butter, softened
½ tsp salt
2 eggs
3 ½ cups all-purpose flour

Directions

Dissolve yeast, warm water and 1 tablespoon sugar in a mixing bowl.

Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt and slightly beaten eggs.

Stir to mix well.

Stir in 3 cups of flour.

Turn out on a lightly floured surface.

Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.

Do not knead too heavily; when smooth, shape into a ball.

Place in an oiled bowl and turn to coat the surface.

Cover, and let raise about 1 hour or longer.

Punch down and allow dough to rest for 2 minutes.

Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9-by-13-inch pan.

Allow to rise until doubled.

Bake at 375 degrees for 12 to 20 minutes.

Serve warm.

Serves 20.

Ingredients

  • 1 pkg. active dry yeast
  • 4 tbsp white sugar
  • 1/4 cup green onions, sliced
  • 1/2 cup cooked sweet potatoes, boil, drain and mash
  • 1/2 cup warm water, 110 degrees
  • 3 tbsp butter, softened
  • 1/2 tsp salt
  • 2 eggs
  • 3 1/2 cup all-purpose flour

Directions

  1. Dissolve yeast, warm water and 1 tablespoon sugar in a mixing bowl.
  2. Let stand 5 minutes.
  3. Add remaining sugar, sweet potato, butter or margarine, salt and slightly beaten eggs.
  4. Stir to mix well.
  5. Stir in 3 cups of flour.
  6. Turn out on a lightly floured surface.
  7. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.
  8. Do not knead too heavily; when smooth, shape into a ball.
  9. Place in an oiled bowl and turn to coat the surface.
  10. Cover, and let raise about 1 hour or longer.
  11. Punch down and allow dough to rest for 2 minutes.
  12. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9-by-13-inch pan.
  13. Allow to rise until doubled.
  14. Bake at 375 degrees for 12 to 20 minutes.
  15. Serve warm.
  16. Serves 20.

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