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Sweet Potato Hot Rolls

 Sweet Potato Hot Rolls
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
16 ServingsPrep: 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.

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Sweet Potato Hot Rolls (continued)

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.