Breads North Carolina Sweet Potato Rolls
Submitted by msbelle on February 24, 2006 at 7:35 pm

DESCRIPTION
North Carolina Sweet Potato Rolls. This recipe came from the internet and it is wonderful. It's great made in mini size and can be used will all kinds of appetizers.

SUMMARY
Yield 0 File under Bread/Rolls, (not sourdough), sweet potatoes, Yeast

INGREDIENTS
1 medium sweet potato
1 cup milk
1/3 cup butter
1 package dry yeast
1/4 cup warm water (105-115?)
1 teaspoon sugar
1/3 cup sugar
1 1/2 teaspoons salt
2 teaspoons grated lemon zest
1/2 teaspoon nutmeg
5-5 1/2 cups unbleached flour
3 tablespoons melted butter, for brushing on rolls

INSTRUCTIONS
Bake in preheated 375degree oven for 20-25 minutes until light brown.

Bake sweet potato in the oven. Cool, peel and mash until you have 1 cup puree.

In small saucepan, heat milk and butter together until butter is melted. Pour into large mixing bowl and let cool to lukewarm.

In a small bowl, stir yeast and 1 teaspoon sugar into warm water; let sit until it bubbles up, about 5 minutes. Add sugar, sweet potato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine. Stir in yeast mixture. Add 2 cups flour and beat for several minutes until dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead.

Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking. Work dough until smooth and elastic, about 10 minutes.

Place a buttered bowl, turning several times to coat with butter. Cover and let rise in warm place until double in bulk, about 1 hour.

Punch dough down and roll into round balls. Before baking, brush each roll generously with melted butter. Cover and let rise in warm place until almost double, about 30-45 minutes.