Sweet Potato Rolls
These are kneaded in the bread machine, making them a snap to prepare, shape, and bake."We were looking for a way to use up leftover roasted sweet potatoes and this recipe fit the bill. Using a bread machine to knead the dough made making the rolls a snap. The rolls were a huge hit. They were a beautiful golden color, had a light texture and were slightly sweet. The sweet potato flavor was subtle but still recognizable. Everyone loved the taste." - sgrishka
Yield: 24 Servings Ready in 1 hours, 30 minutes
48 people trying soon
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Sweet Potato Rolls Preparation
Add all ingredients to the bread machine in the order suggested by the manufacturer.
Use the basic dough cycle.
When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close.
I make the balls about 1 3/4 ounces each and get about 24 rolls.
Cover with a cloth and let rise for about 45 minutes in a warm, draft-free place.
Bake in a 375? oven for about 20 to 23 minutes, until nicely browned.
Brush the tops with melted or softened butter while they're hot.
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