Sweet Potato Dinner Rolls

The perfect Thanksgiving dinner roll!

Sweet Potato Dinner Rolls

Sweet Potato Dinner Rolls

difficulty

Intermediate

Yield

12 rolls

Prep Time

0:25

Bake Time

25 to 30 minutes

Rise Time

1 hour, 40 minutes

difficulty

Intermediate

Yield

12 rolls

Prep Time

0:25

Bake Time

25 to 30 minutes

Rise Time

1 hour, 40 minutes

ingredients

  • 1 cup apple juice
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine melted
  • 1 egg
  • 1/2 cup cooked mashed sweet potato

DIRECTIONS

  1. Heat apple juice until warm (100° to 110°F). Add yeast and allow to sit for 5 minutes.
  2. Combine 3 cups flour, sugar and salt in a large mixer bowl. Add butter, egg, potatoes and yeast mixture. Beat for 2 minutes. Add enough remaining flour to form a soft dough.
  3. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour.
  4. Punch dough down. Divide dough into 12 equal portions and form into rolls. Place in a greased 13 x 9-inch pan. Cover and let rise until doubled, about 40 minutes.
  5. Bake for 25 to 30 minutes in a preheated 350°F oven until well browned. Allow to cool on wire rack.
  6. Whole Wheat Variation: Use 1-1/2 cups whole wheat flour in place of 1-1/2 cups all-purpose flour.
  7. Sweet Potato Tip: Cook or bake sweet potato. OR use a can (15 ounces) of sweet potatoes. Drain well and mash enough to measure 1/2 cup.
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Sweet Potato Dinner Rolls

  • Difficulty: Intermediate
  • Yield: 12 rolls
  • Prep Time: 0:25
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour, 40 minutes

Ingredients

  • 1 cup apple juice
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine melted
  • 1 egg
  • 1/2 cup cooked mashed sweet potato

Directions

  • Heat apple juice until warm (100° to 110°F). Add yeast and allow to sit for 5 minutes.
  • Combine 3 cups flour, sugar and salt in a large mixer bowl. Add butter, egg, potatoes and yeast mixture. Beat for 2 minutes. Add enough remaining flour to form a soft dough.
  • Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour.
  • Punch dough down. Divide dough into 12 equal portions and form into rolls. Place in a greased 13 x 9-inch pan. Cover and let rise until doubled, about 40 minutes.
  • Bake for 25 to 30 minutes in a preheated 350°F oven until well browned. Allow to cool on wire rack.
  • Whole Wheat Variation: Use 1-1/2 cups whole wheat flour in place of 1-1/2 cups all-purpose flour.
  • Sweet Potato Tip: Cook or bake sweet potato. OR use a can (15 ounces) of sweet potatoes. Drain well and mash enough to measure 1/2 cup.