Description
A flavorful roll, good with hearty soups and stews.
Ingredients
- 1 (.25 ounce) package active dry yeast
- 4 tablespoons white sugar
- ½ cup canned sweet potato puree
- ½ cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons margarine, softened
- 1 teaspoon salt
- 2 eggs
- 3 ½ cups all-purpose flour
Instructions
- Dissolve yeast
- warm water
- and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar
- sweet potato
- butter or margarine
- salt
- and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes
- adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth
- shape into a ball. Place in an oiled bowl
- and turn to coat the surface. Cover
- and let raise about 1 hour or longer.
- Punch down
- and allow dough to rest for 2 minutes. Divide into 16 to 20 balls
- and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Servings: 18