Home-cooked for the Holidays

Side Dish Runner-Up | Sweet Potato Rolls

Yields 10 to 12 By Mary Jane Calvey, Northeast Oklahoma Electric Cooperative November 2021


  • 3 cups whole wheat flour
  • 3 cups baking four
  • 2 packages dry yeast
  • 1 1/2 cups warm water
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1 1/4 teaspoons salt
  • 2 medium eggs
  • 1 9 ounce can sweet potatoes undrained
Sweet Potato Rolls


Combine flours in large bowl, mixing well with fork or pastry blender. Combine yeast and warm water in container of electric blender, process to mix. Let sit five minutes. Add sugar, salt, melted butter, eggs, sweet potatoes and liquid, and 1 cup flour mixture to container. Blend until smooth. Add yeast mixture to remainder of flour in a large bowl. Mix. Turn dough out on lightly floured board and knead five minutes, until dough is elastic. Use more flour if needed. Place dough into greased bowl. Cover with plastic wrap and refrigerate for six hours or overnight. About 1 hour before baking, remove dough from refrigerator and divide dough in half. On a lightly floured surface, roll one half into a sixteen inch circle, about 1/4 inch thick. Cut circle into sixteen wedges. Roll up each wedge from the point and place each roll on a greased baking sheet with point on bottom. Repeat with remaining dough. Cover baking sheet with a slightly dampened cloth towel and let rise in a warm place for 30 minutes. Preheat oven to 350°. Bake for about 15 minutes on center rack of oven or, if using two baking sheets, on center and lower oven racks staggering the baking sheets so air circulates around them. Remove from oven and serve warm with butter. These rolls can be baked ahead and reheated to serve. Our family loves these rolls even for non-holiday family meals.

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