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Sweet Potato Rolls

1 cupcooked, pureed sweet potatoes
1 cupmilk
1/3 cupbutter
1 small packagedry yeast
1/4 cupwarm water
1/3 cupsugar
1-1/2 teaspoonssalt
2 teaspoonslemon zest, grated
1/2 teaspoonnutmeg
5-1/2 cupsunbleached flour
3 tablespoonsbutter, melted
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Sweet Potato Rolls - Instructions

Preheat oven to 375 F. Grease 2, 12-cup muffin pans. . In a small bowl, stir yeast
with 1 teaspoon sugar into warm water; let sit until it begins to foam, about 5
minutes. In small saucepan, slowly heat milk and butter together until butter is
melted. Pour into large mixing bowl and let cool to lukewarm. Add remaining sugar,
sweet potato puree, salt, lemon zest, and nutmeg to milk into mixing bowl; stir to
combine. Stir in yeast mixture. Add 2 cups of flour and beat for several minutes until
dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough
comes together in a ball and is firm enough to knead. Turn out onto lightly floured
surface and knead, adding flour as needed to prevent sticking. Work dough until smooth
and elastic, about 10 minutes. Pour the melted butter into a bowl, add dough turning
several times to coat with butter. Cover and let rise in warm place until double in
size, about 1 hour. Punch dough down and cut into 24 equal pieces. Divide each piece
of dough into 3 smaller pieces. Roll to shape into round balls with the palm of your

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Sweet Potato Rolls - Instructions Continued

hand against the work surface. Put 3 balls into 1 muffin cup. Continue with remaining
23 pieces. Before baking, brush each roll generously with melted butter. Cover and let
rise in warm place until almost double, about 30-45 minutes. Bake for 20-25 minutes
until light brown. Makes 24 rolls.

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