Sweet Potato Pan Rolls

Name: Sweet Potato Pan Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 rolls.
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

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

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.

Nutrition Facts

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

Originally published as Sweet Potato Pan Rolls in Holiday & Celebrations Cookbook 2012