Ingredients
-
3
-
1 1/2
-
1/2
-
1/4
-
2
-
1/8
-
3/4
-
1
-
3/4
-
1/4
-
1/4
-
1
-
2
-
-
Directions
Sweet Potato Rolls, Delicious fluffy yet heavy sweet potato rolls The whole wheat flour and oat bran add extra fibre without being obvious because of the peach/orangey color of these buns Perfect for breakfast, brunch, or snack In North America, sweet potatoes are often called yams Yams -a tuberous starchy vegetable that is a staple in Africa Recipe from Peak of the Market , Ilove sweet potatoes can I put 4-1/2 CUP of Whole wheat flour for this Recipe and cinnamon , These are really soft rolls! 2T of orange zest ended up being one whole navel orange, and the rolls smelled (and tasted) of orange, not sweet potato! 🙂 Since I baked up a bunch of sweet potatoes (to use in other things, as well), I didn’t have any cooking liquid, but I also think the starch usually lost in the water was kept in the sweet potatoes by baking I simply added 1 c water instead of the cooking water They are very good tasting, only slightly sweet, and will make excellent little sandwiches with leftover brisket tomorrow, I think! 🙂 Thank you for posting, made for ZWT4
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Steps
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1
Done
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In a Large Bowl Mix Together 2 Cups of Whole Wheat Flour, All-Purpose Flour, Oat Bran, Skim Milk Powder, Orange Zest, Salt, Raisins, and Yeast. |
|
2
Done
|
in a Small Saucepan, Over Low Heat, Heat Sweet Potatoes, Margarine, Honey, and Potato Cooking Liquid Until Hot to the Touch. |
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3
Done
|
Stir Mixture and Eggs Into Dry Ingredients. |
|
4
Done
|
Stir in Enough Remaining Whole Wheat Flour to Make a Soft Dough. |
|
5
Done
|
Turn Out Onto Lightly Floured Surface and Knead Until Smooth and Elastic; Cover and Let Rest For 10 Minutes. |
|
6
Done
|
With a Sharp Knife, Cut Dough Into 16 Equal Pieces; Shape Each Into a Smooth Ball. |
|
7
Done
|
Place Seam Side Down on Lightly Sprayed Baking Sheet, About 2 Inches Apart; Cover and Let Rise Until Doubled in Size, About 1 Hour. |
|
8
Done
|
Bake in Preheated 375f Oven For 15 Minutes or Until Golden Brown. |
|
9
Done
|
Makes 16 Rolls. |
