Recipe: Sweet Potato Dinner Rolls

Ingredients

If making your own sweet potato puree, blend ¾ cup of roasted sweet potato with ¼ cup of warm milk until smooth.
In a large mixing bowl, add ¾ cup of warm milk and sprinkle with active dry yeast. Let it proof for 10 minutes.
Stir in the sweet potato puree, ¼ cup melted butter, brown sugar, cinnamon, and salt once the yeast is foamy.
Gradually add flour, ½ cup at a time, until the dough holds together.
Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes, or use a stand mixer for 2-3 minutes.
Oil a large mixing bowl and place the dough inside, flipping to coat with oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
Once risen, deflate the dough and knead lightly.
Divide the dough into 12 equal pieces and shape into balls.
Place the rolls in a greased baking dish and let rise until doubled, about 20-30 minutes.
Preheat the oven to 350°F and brush the rolls with melted butter before baking for 15-18 minutes until golden.

Servings

12 rolls

Calories

209

Total fat

Total carbohydrates

31.8g

Total protein

4.5g

Sodium

167mg

Cholesterol

18mg