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Sweet Potato Yeast Rolls Recipe

Sweet Potato Yeast Rolls Recipe photo by Taste of Home

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Mashed sweet potatoes add a hint of color and flavor to these home-baked dinner rolls. The tempting golden knots have a tender texture as well as a lovely look from a sprinkling of sesame seeds. —Test Kitchen

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Diabetic Friendly

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Sweet Potato Yeast Rolls Recipe

Prep: 35 min. + rising Bake: 15 min.

Yield: 30 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm fat-free milk (110° to 115°)
1 teaspoon plus 1/3 cup sugar, divided
1/3 cup cold mashed sweet potatoes
2 eggs, separated
2 tablespoons butter, softened
3/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
4 teaspoons cold water
1 tablespoon sesame seeds

Directions

In a large bowl, dissolve yeast in warm milk. Add 1 teaspoon sugar; let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Roll each ball into a 10-in. rope; tie each rope into a loose knot. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat egg whites and cold water; brush over rolls. Sprinkle with sesame seeds. Bake at 350° for 15-17 minutes or until lightly browned. Remove from pans to cool on wire racks. Yield: 2-1/2 dozen.

Nutritional Analysis: 1 roll equals 92 calories, 1 g fat (1 g saturated fat), 16 mg cholesterol, 76 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Originally published as Sweet Potato Yeast Rolls in Light & Tasty December/January 2003, p31

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Sweet Potato Yeast Rolls

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Reviewed on Jan. 13, 2012 by oliviag22

I made these for a large family gathering. Instead of making the dough into twists, I made fifteen rolls out of it. They were beautiful to look at, soft, slightly sweet and delicious. I didn't brush them with the egg whites or use the sesame seeds, but buttered the tops when they came out of the oven. I will definitely make them again and so will members of my family.