Ingredients for Sweet Potato Rolls
- 2 1/2 to 2 3/4 cups Whole Wheat Flour
- 1 cup All Purpose Flour
- 1/2 cup Oat Bran
- 1/4 cup Skim Milk Powder
- 1 tablespoon Orange Zest
- 1 teaspoon Salt
- 1/2 cup Raisins
- 2 1/4 teaspoons Active Dry Yeast
- 1 1/2 cups cooked and mashed Sweet Potato
- 1/4 cup Margarine
- 1/4 cup Honey
- 1/4 cup Potato Cooking Liquid
- 2 large Eggs
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How to Make Sweet Potato Rolls
- In a large bowl, combine 2 cups whole wheat flour, 1 cup all-purpose flour, ½ cup oat bran, ¼ cup skim milk powder, 1 tablespoon orange zest, 1 teaspoon salt, ½ cup raisins, and 2 ¼ teaspoons active dry yeast.
- In a small saucepan over low heat, gently heat 1 ½ cups cooked and mashed sweet potatoes, ¼ cup margarine, ¼ cup honey, and ¼ cup potato cooking liquid until warm (around 105-115°F).
- Whisk 2 large eggs and then add the warm sweet potato mixture to the dry ingredients. Stir to combine.
- Gradually add enough remaining whole wheat flour (about ½ - ¾ cup) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 16 equal pieces using a knife or bench scraper.
- Shape each piece into a smooth ball.
- Place the rolls seam-side down on a baking sheet lined with parchment paper, leaving about 2 inches between each roll.
- Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
37g
Fat
4g
Carbs
13g
