SWEET POTATO ROLL CALORIES RECIPES

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SWEET POTATO ROLLS RECIPE | ALLRECIPES



Sweet Potato Rolls Recipe | Allrecipes image

A flavorful roll, good with hearty soups and stews.

Provided by SHERLIE

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Yield 1 - 1/2 dozen rolls

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
½ cup canned sweet potato puree
½ cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3?½ cups all-purpose flour

Steps:

  • Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
  • Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
  • Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
  • Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

Nutrition Facts : Calories 132.5 calories, CarbohydrateContent 23.2 g, CholesterolContent 20.7 mg, FatContent 2.7 g, FiberContent 0.9 g, ProteinContent 3.5 g, SaturatedFatContent 0.6 g, SodiumContent 168.7 mg, SugarContent 3.3 g

SWEET POTATO ROLLS RECIPE | EATINGWELL



Sweet Potato Rolls Recipe | EatingWell image

Caraway seeds bring an earthy note to this healthy sweet potato dinner roll recipe. Cumin or aniseed makes a great substitute, or omit the seeds and sprinkle the tops with sea salt alone. This dough starts out sticky, but the extra moisture as well as the vinegar help soften the hearty whole-grain flour for a fluffy, soft interior.

Provided by Cheryl Slocum

Categories     Healthy Dinner Party Recipes

Total Time 2 hours 30 minutes

Number Of Ingredients 12

1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch pieces
4 cups water
3 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon salt
? cup reduced-fat milk, warmed to 100 degrees F
1 packet active dry yeast
1 teaspoon sugar
3 cups white whole-wheat flour, plus more for kneading
1?½ teaspoons caraway seeds, divided
1?½ tablespoons butter, melted
½ teaspoon flaky sea salt

Steps:

  • Place sweet potato and water in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the sweet potato is tender, 10 to 12 minutes. Reserve 1/4 cup cooking liquid in a small bowl. Drain and transfer the sweet potato to a food processor. Add oil, vinegar and salt and puree, scraping down the sides of the bowl as needed, until smooth, about 1 minute.
  • Combine warmed milk, yeast and sugar in a small bowl; let stand 5 minutes. Add the yeast mixture, flour and 1 teaspoon caraway seeds to the food processor. Pulse until a slightly sticky dough forms. If it is too dry, add the reserved cooking liquid, 1 tablespoon at a time, with the motor running, just until the dough forms a ball.
  • Transfer the dough to a lightly floured surface and knead for 2 minutes, sprinkling with more flour if it sticks. Shape into a ball and transfer to a bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm, draft-free place until the dough doubles in size, about 1 hour.
  • Coat a 9-by-13-inch baking pan with cooking spray.
  • Punch down the dough and divide into 15 equal pieces. Roll each piece into a ball and place in the prepared pan. Cover with plastic wrap and let rise until almost doubled, about 45 minutes.
  • Preheat oven to 375 degrees F.
  • Brush the rolls with butter and sprinkle with the remaining 1/2 teaspoon caraway seeds and flaky salt. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan for 10 minutes. Turn out onto a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 136.2 calories, CarbohydrateContent 21.8 g, CholesterolContent 3.5 mg, FatContent 4.2 g, FiberContent 3.1 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 241.3 mg, SugarContent 1.4 g

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