Sweet Potato Rolls Recipe

• 0.25 oz package Active Dry Yeast
• 4 tbsp White Sugar
• ½ cup Sweet Potato Puree (canned)
• ½ cup Warm Water (110 °F /45 °C)
• 3 tbsp Margarine (softened)
• 1 tsp Salt
• 2 Eggs
• 3½ cups All-Purpose Flour

• Pour warm water in a mixing bowl.
• Add yeast and stir to dissolve it.
• Add 1 tbsp of white sugar and mix well. Allow the mixture to stand for 5 minutes.
• Beat the eggs slightly in a small bowl.
• Add the remaining white sugar, sweet potato puree, margarine, salt and beaten eggs. Stir well to mix the ingredients.
• Add in 3 cups of flour and stir.
• Turn the mixture on a lightly floured surface.
• Knead the mixture for 2 to 3 minutes adding enough flour to prevent the dough from sticking.
• Knead to form smooth dough in the shape of a ball.
• Place the dough in an oiled bowl and turn around to coat all over.
• Cover the dough and let it rise for about 1 hour or longer, as required.
• Punch the dough again and let it rest for 2 minutes.
• Divide the dough into 16 to 20 balls.
• Grease a cookie sheet or 9x13 inch baking pan.
• Place the balls on the cookie sheet or baking pan.
• Bake the balls for 12 to 20 minutes.
• Serve warm.