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Ingredients

Directions

  • 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).

  • 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.

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

  • 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; 34 mg cholesterol; 179 mg sodium. 20 g carbohydrates; 4 g protein;

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