1 (.25 oz) pkg active dry yeast or 2 1/4 tsp. if you buy it in a jar like I do
1/2 cup warm water (110 degrees)
4 tablespoons sugar, divided (I use raw sugar or sucanat, but white is just fine)
1-1/2 cups canned sweet potato puree (I use baked sweet potatoes)
3 tablespoons butter or margarine, softened
1 teaspoon salt (I use sea salt)
2 eggs, slightly beaten
3-1/2 to 4 cups all-purpose flour
1. Dissolve yeast, warm water, and 1 tbsp sugar in mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and eggs. Stir to mix well. Stir in 3-1/2 cups of flour. Mix and add more flour as needed to make the dough firm and slightly sticky. Turn onto floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking; avoid kneading too much. When dough is smooth, shape into a ball. Place in an oiled bowl and turn to coat surface. Cover and let rise for about 1 hour.
3. Punch down and allow to rest for 2-3 minutes. Divide into 16 balls (these are big rolls; if you want smaller make more rolls). Place on greased cookie sheet or in a 9x13 in. pan. Allow to rise until doubled.
4. Bake at 375 degrees for 12 to 20 minutes. Serve warm.
I used my Kitchenaid mixer last night to make these and they turned out just as great as ever. Here are some photos:
I forgot to take a picture of these when they came out of the oven. By the time I remembered, just moments later, the vultures had swooped. Here is what was left. I love the orange-ish tint these rolls have. They are so moist and I love the idea that they have some added nutrition to them. I will be trying these with 1/2 white wheat flour in the future to see how it affects the texture.