Sweet Potato Hot Rolls Recipe

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Sweet Potato Hot Rolls Recipe

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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
Recommended: Top 10 Bacon Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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

Nutritional Facts

1 each: 153 calories, 3g fat (1g saturated fat), 30mg cholesterol, 212mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. Beat egg and water; brush over rolls. Sprinkle with wheat germ.
  4. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 16 rolls.
Originally published as Sweet Potato Hot Rolls in Country Woman Christmas Annual 2011, p49

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