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Sweet Potato Hot Rolls Recipe

Busy hostesses will appreciate this recipe that starts with a packaged mix. The soft and tender rolls look pretty sprinkled with wheat germ. —Addy Kramer, Pine Island, Minnesota

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Sweet Potato Hot Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 16 Servings

30 15 45

Ingredients

1 package (16 ounces) hot roll mix
1/3 cup toasted wheat germ
2 tablespoons sugar
1 cup warm water (120° to 130°)
3/4 cup mashed sweet potatoes
2 tablespoons butter
1 egg
EGG WASH:
1 egg
1 tablespoon water
1 tablespoon toasted wheat germ

Directions

In a large bowl, combine contents of the roll mix and yeast packet. Stir in wheat germ and sugar. Add the warm water, sweet potatoes, butter and egg; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
Divide dough into 16 pieces. Shape each into a ball. Divide between two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat egg and water; brush over rolls. Sprinkle with wheat germ.
Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 16 rolls.

Nutritional Facts 1 roll equals 153 calories, 3 g fat (1 g saturated fat), 30 mg cholesterol, 212 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Sweet Potato Hot Rolls in Country Woman Christmas Annual 2011, p49