Sweet Potato Rolls
Recipe type: Bread
Author: Carol Egbert
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Serves: 12 rolls
Golden, yeast raised dinner rolls made mashed sweet potatoes. Perfect use of leftovers.
  1. Combine yeast, sugar and milk in a medium mixing bowl, stir until dissolved. Cover bowl and set aside, in a warm place, for 10 minutes, until mixture is foamy.
  2. Add sweet potatoes, butter, salt, egg and 3 cups flour to milk mixture and mix with a wooden spoon until well combined.
  3. Turn dough out onto a floured board and knead in enough flour, about 1 cup, to make a soft dough. Knead for 5 minutes, until dough is smooth and elastic.
  4. Put dough into a bowl that has been smeared with butter, cover bowl and put in a warm place until dough has doubled in bulk, about 1 1/2 hours.
  5. Deflate dough, form dough into 12 balls, put balls into a buttered 9" square baking pan, cover and let rise until dough has doubled in bulk, about 45 minutes.
  6. Bake in a preheated, 375º oven for 22 minutes or until rolls are golden.
  7. Serve warm with butter.
The dough has to rise twice so the overall prep time total is 3 hours.
Recipe by Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/thanksgiving-leftovers-make-sweet-potato-rolls-turkey-gumbo-soup