SWEET POTATO PAN ROLLS

Sweet Potato Pan Rolls image

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 chili.-Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Time 50m

Yield 16 rolls.

Number Of Ingredients 12

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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 large egg, room temperature
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
3-1/2 to 4 cups bread flour

Steps:

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)., Turn onto a floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 175mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.