Sweet Potato Rolls

Recipe View In a mixing bowl, dissolve the yeast with warm water and 1 tablespoon of sugar. Let it stand for 5 minutes, until frothy, indicating the yeast is active. (5 minutes)

Recipe View Add the remaining sugar, sweet potato puree, softened margarine, salt, and lightly beaten eggs to the yeast mixture. Stir well to combine. Gradually incorporate 3 cups of flour, mixing until a shaggy dough forms. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Knead for 2 to 3 minutes, adding only enough of the remaining flour to prevent sticking. Be careful not to over-knead; the dough should be smooth and slightly tacky. Shape the dough into a ball. (3 minutes)

Recipe View Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size. (60 minutes)

Recipe View Gently punch down the risen dough to release the air. Allow the dough to rest for 2 minutes. Divide the dough into 16 to 20 equal-sized balls. (5 minutes)

Recipe View Place the dough balls on a greased cookie sheet or in a greased 9x13 inch pan, leaving some space between each roll. Cover and let them rise until doubled in size again. (30 minutes)

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Bake the rolls for 12 to 20 minutes, or until they are golden brown on top. Serve warm and enjoy! (20 minutes)