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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of steaming chili.Carly Curtin, Ellicott City, Maryland Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup mashed sweet potato |
1/4 cup butter, melted |
3 tablespoons honey |
2 tablespoons canola oil |
1 egg |
1 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon ground cinnamon |
dash ground nutmeg |
3-1/2 to 4 cups king arthur unbleached bread flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise for 30 minutes or until doubled.
4. Bake at 375° for 20-25 minutes or until golden brown. Yield: 16 rolls.
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