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Ingredients

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Directions

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  • In a large bowl combine water, 1 tablespoon of the sugar and the yeast. Let stand 5 minutes to dissolve yeast. With a wooden or sturdy spoon, stir in remaining sugar, sweet potato, softened butter, salt and eggs. Gradually stir in whole wheat flour and as much of the all-purpose flour as you can with the spoon.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface of the dough. Cover; let rise in a warm place until double (about 1 hour).

Instructions Checklist
Instructions Checklist
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  • Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan.

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  • Shape dough into 16 balls; place in prepared pan. Cover; let rise in a warm place until nearly double in size (45 minutes).

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Instructions Checklist
  • Bake in a 375 degree F oven about 20 minutes or until golden. Brush with melted butter; remove from pan. Serve warm. Makes 16 rolls.

Nutrition Facts

129 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 34 mg cholesterol; 179 mg sodium. 111 mg potassium; 20 g carbohydrates; 2 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 1701 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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