Sweet Potato Rolls #BreadBakers
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 medium-sized Sweet potato, peeled and cut into 1-inch pieces (enough to yield 1 cup when mashed)
  • 2½ teaspoons dry active yeast
  • ¼ cup warm water between 100 to 110 degrees)
  • 2 Tablespoons plus 1 teaspoon sugar
  • 2 cups bread flour
  • 4 cups all-purpose flour plus ½ cup for dusting board
  • ¼ cup vegetable oil
  • 1 Tablespoon salt
  • 2 teaspoon cinnamon
  • 1½ cups reserved sweet potato water
Instructions
  1. In a medium-sized saucepan, add enough water to cover sweet potatoes and cook gently over medium-heat until tender, about 15 minutes. Remove from heat and drain, reserving the cooking water. Mash drained sweet potatoes by hand or with a ricer.
  2. While sweet potatoes cook, stir together ¼ cup warm water, yeast and 1 teaspoon sugar to a small bowl and set aside in a warm place until frothy and doubled in size (about 10 minutes).
  3. In a large bowl, mix together flours, 2 Tablespoons sugar, salt and cinnamon.
  4. Add oil, yeast mixture and mashed sweet potatoes.
  5. Add enough of the reserved water, about 1½ cups to make a soft dough.
  6. Knead dough on a floured surface for about 7 minutes until it becomes smooth and elastic.
  7. Place dough in a well greased bowl large enough to allow it to double in size. Cover, set in a warm place for about an hour until it doubles.
  8. Punch dough down to let excess gas escape. Divide dough into rolls.
  9. Arrange rolls in greased muffin tins, cover and allow to rise until doubled in size, about 30 minutes.
  10. Bake at 375 degrees for about 20 minutes. Internal temperature of bread should be 200 degrees and sound hollow when you tap the bottom.
  11. Allow to cool completely before cutting.
  12. These rolls freeze well.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/sweet-potato-rolls-breadbakers/