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Prep Time: 2 Minutes Cook Time: 12 Minutes |
Ready In: 14 Minutes Servings: 12 |
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I made these rolls for Thanksgiving and they are a lovely gold/orange color. The sweet potatoes give a hint of a taste that you really can't put your finger on. They were a big hit and there were none left to bring home. The recipe comes from the North Dakota Wheat Commission. Ingredients:
3 1/2 cups bread flour, divided |
2 tablespoons sugar |
3/4 teaspoon salt |
2 1/4 teaspoons dry yeast |
1 egg, slightly beaten |
1/2 cup sweet potato, mashed (can use canned) |
1/3 cup shortening |
3/4 cup warm milk (120-130 degrees) |
1/2 cup rolled oats |
Directions:
1. Prep time includes rising times.
2. In large bowl, blend 1 cup flour, sugar, salt and yeast. Add egg, sweet potatoes, shortening and milk. Beat with electric mixer for 3 minutes. Gradually stir in oats and remaining flour until a soft dough is formed. Add more flour if sticky.
3. Turn dough onto floured surface. Knead dough until smooth, about 10-12 minutes. Place in bowl coated with non-stick spray, turning to grease top; cover and let rise until double, about 1 hour.
4. Divide dough into 30 portions and shape into rolls. (For larger rolls, divide into 20 portions; dough can also be shaped into a loaf and placed in 4 x 8 inch pan.) Place on cookie sheets coated with non-stick spray. Let rise 1 hour or until double. Bake at 400 degrees for 12-15 minutes.
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