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Sweet Potato Pan Rolls Recipe

This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of steaming chili.—Carly Curtin, Ellicott City, Maryland

This recipe is:

Diabetic Friendly

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Sweet Potato Pan Rolls Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 16 Servings

30 20 50

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup mashed sweet potato
1/4 cup butter, melted
3 tablespoons honey
2 tablespoons canola oil
1 egg
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
3-1/2 to 4 cups bread flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise for 30 minutes or until doubled.
Bake at 375° for 20-25 minutes or until golden brown. Yield: 16 rolls.

Nutritional Facts 1 roll equals 154 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 175 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Sweet Potato Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p134