Sweet Potato Rolls
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Made with canned sweet potatoes and egg products, these easy yeast rolls contain no saturated fat and no cholesterol but are tender and flavorful.
2 packages active dry yeast
1-1/2 cups warm water (105 to 115 degrees)
1 can (15-16 ounces) sweet potatoes (1 cup mashed)
1/2 cup refrigerated egg product or frozen egg product, thawed
1/3 cup brown sugar
1/4 cup fat free plain yogurt
1/4 cup margarine, softened
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
3 cups whole wheat flour
Nonstick cooking spray
In a small bowl, stir yeast into warm water. Let stand five minutes. In a very large bowl, beat sweet potatoes (drained and mashed), egg product, brown sugar, yogurt, margarine and salt with electric mixer on low speed until nearly smooth. Add yeast mixture and two cups all-purpose flour. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed three minutes. With a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can. Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into ball. Place in lightly greased large bowl, turning once to grease surface. Cover and let rise in a warm place (about 1-1/4 hours). Punch down. (Dough will be sticky).
Turn out onto well-floured surface. Divide in half. Cover. Let rest for 10 minutes. Lightly coat two large baking sheets (12x18-inch) with cooking spray. Roll each portion of dough into a 16-inch circle. Cut each circle into 16 wedges. Roll up each wedge from wide end to point. Place, point sides down, on prepared baking sheets. Cover. Let rise until nearly double (30 minutes). Bake in a 350 degree oven about 15 minutes or until bottoms are lightly browned. Makes 32 rolls.