Sweet Potato Rolls

Submitted by: Sherlie Magaret



1 (.25 ounce) package active dry yeast

4 tablespoons white sugar

1 1/2 cups canned sweet potato puree

1/2 cup warm water (110 degrees F/45 degrees C)

3 tablespoons margarine, softened

1 teaspoon salt

2 eggs

3 cups all-purpose flour





Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.

Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.