Sweet Potato Dinner Rolls

These are really yummy rolls and you get the added bonus of healthy sweet potato inside.  They are really soft and just the right amount of moist.  I got this recipe from http://janessweets.blogspot.com/2012/10/sweet-potato-pull-apart-dinner-rolls.html and then I took out about 90% of the steps since they were entirely unnecessary and time consuming...

Sweet Potato Dinner Rolls

Yield: 15 rolls (One 9"x13" pan)

Ingredients:

1/2 cup warm water

2 tablespoons milk, no colder than room temperature

1/4 canola oil

1 cup of baked sweet potato (no skin), pureed, and cooled to room temperature

2 large eggs, room temperature, lightly beaten

all purpose or bread flour, approximately four cups (have more on hand, just in case)

1 1/2 teaspoons salt

1/3 cup light brown sugar, loosely packed

2 1/4 teaspoons instant yeast (or use 1 tablespoon active dry yeast)

In the large bowl of your mixer, using the paddle attachment on the lowest speed, stir together 2 cups of the flour, the salt, brown sugar, and yeast.

Add to mixing bowl water, milk, oil, and sweet potato.  Beat at medium speed for about 2 minutes. Add in the eggs, and continue beating for about 3 minutes. On lowest speed, slowly add in 1 and 1/2 cups more of the flour.  Add more flour as needed until the dough pulls away from the bowl and is not sticky to the touch.  Allow mixer to knead dough for several minutes.

Spray a 9" by 13" pan with cooking spray.

On cutting board, roll dough into rectangle and use a pizza cutter to slice it into fifteen-sixteen pieces.  Roll each piece into a ball and place in pan.  Cover with clean towel and let rise until doubled in size.

Preheat your oven to 375 degrees. Bake for about 20 minutes.  If the rolls appear to be browning too quickly, cover the pan loosely with foil.

Rub a stick of butter over the tops of the rolls right after they come out of the oven (not the whole stick, but, ya know…).