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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 large egg, room temperature; 1 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon ground cinnamon; Dash ground nutmeg; 3-1/2 to 4 cups bread flour

1 review

Test Kitchen Approved

Total Time

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

Makes

16 rolls

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 chili.—Carly Curtin, Ellicott City, Maryland

Sweet Potato Pan Rolls Recipe photo by Taste of Home

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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 large egg, room temperature
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, 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 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes.
Bake at 375° until golden brown, 20-25 minutes.

Nutrition Facts

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

Sweet Potato Pan Rolls

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