Yummy Yam Rolls

After coming out of the oven, I
brushed the rolls with soft butter.

     Technically the title for this recipe should be Sweet Potato Rolls. However, Yummy Yam Rolls is just such a catchy title that I’m leaving it as is. (For the differences between a yam and sweet potato, check out the reference at About.com)

     When I interviewed Jeanne Freeman for my December 2003 column, she shared this recipe. The rolls sounded so good that instead of going home and starting on the article, I got out the flour and yeast, baked a couple of sweet potatoes and made rolls. 
     During the interview, I discovered that her rolls earned the “Sweepstakes Award” in the 1990 cooking contest sponsored by the Abilene Reflector Chronicle.

     True to their name, these rolls are indeed “yummy”, and they will be again be on our holiday menu.

Yummy Yam Rolls   Makes about 1½ dozen large rolls

1 cup mashed sweet potatoes (about 2 small to medium sweet potatoes)

2 tablespoons butter

1 (1/4 oz.) pkg. active dry instant yeast (or 1 scant tablespoon)

1 1/4 cups warm water (105 to 115°)

5 cups all-purpose flour (substitute at least 1 cup whole wheat flour, if desired)

1 egg

3 tablespoons granulated sugar

1 1/2 teaspoons salt

1.    In a large bowl, blend the sweet potatoes and butter.

2.    In another small bowl, dissolve yeast in warm water.

3.    Add yeast to the potatoes; add part of the flour (2 to 3 cups). While beating, add egg, sugar and salt. Stir in remaining flour (more or less as needed to obtain a dough that is not sticky). Knead 5 to 10 minutes until dough becomes smooth and elastic. 

Kneading the dough in the Kitchen Aid and . . . .

finished it on a marble surface.

4.    Place dough in a greased bowl turning to grease top;

Dough has been added to a greased bowl

      Cover with a towel or plastic wrap and let rise 1 to 1½ hours or until double in bulk; form into rolls and let rise about 1 hour or until double in bulk.

Rolls have just been shaped and are ready to rise for about 1 hour.
Notice in the photo below that they have doubled in bulk right before they go into the oven.

5.    Bake in preheated oven at 375° for 10 to 15 minutes or nicely browned.

Rolls are in the oven and ready to bake.

A check for roll doneness — When the baking time is up, remove a roll and tap the bottom. 

It is done if it sounds hollow. 

Click here for additional Yeast Tips.      

Recipe without photos . . .

Yummy Yam Rolls   Makes about 1½  dozen large rolls 

1 cup mashed sweet potatoes (about 2 small to medium sweet potatoes)

2 tablespoons butter

1 (1/4 oz.) pkg. active dry instant yeast (or 1 scant tablespoon)

1 1/4 cups warm water (105 to 115°)

About 5 cups all-purpose flour (substitute at least 1 cup whole wheat flour, if desired)

1 egg

3 tablespoons granulated sugar

1 1/2 teaspoons salt

1. In a large bowl, blend the sweet potatoes and butter.
2. In another small bowl, dissolve yeast in warm water. 
3. Add yeast to the potatoes; add part of the flour (2 to 3 cups). While beating, add egg, sugar and salt. Stir in remaining flour (more or less as needed to obtain a dough that is not sticky). Knead 5 to 10 minutes until dough becomes smooth and elastic.  
4. Place dough in a greased bowl turning to grease top; cover with a towel or plastic wrap and let rise 1 to 1½ hours or until double in bulk; form into rolls and let rise about 1 hour or until double in bulk.  
5. Bake in preheated oven at 375° for 10 to 15 minutes or nicely browned. To check for for doneness — when the baking time is up, remove a roll and tap the bottom; it is done if it sounds hollow.