Makes 16 rolls
- 1/2 c. warm water
- 2 T. sugar
- 1 packet active dry yeast
- 1/2 c. mashed cooked sweet potato or canned pumpkin
- 2 eggs
- 3 T. butter, softened
- 1 tsp. salt
- 2 c. white whole-wheat flour ( I used King Arthur)
- 1-1-3 c. all-purpose flour
- 1 T. melted butter
In a large bowl, mix warm water, 1 T. sugar and yeast. Let stand 5 minutes. Stir in remaining sugar, sweet potato ( or pumpkin, eggs, softened butter and salt. Gradually stir in whole wheat flour. Turn onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. ( 6-8 minutes). You can also mix your dough with a stand mixer if you have a dough hook attachment.
Shape dough into a ball. Place in a large bowl coated with nonstick spray; turn once to grease surface. Cover; let rise in a warm place until doubled ( about one hour). I usually let my dough rise on top of my stove with the oven turned on.
Punch dough down; turn onto a lightly floured surface, cover and let rest 10 minutes.
Spray a 13 x 9 inch baking pan, Shape dough into 16 balls; place in pan. Cover and let rise in a warm place until nearly doubled. Bake at 375 for 20 minutes or until golden. Brush with melted butter. Serve warm.
