Cook time: 10 Min Prep time: 1 Hr 45 Min Serves: 4 dozen
2 pkg packages active dry yeast
1/2 c warm water (105 – 115 degrees)
1 1/2 c cups warm milk (105 – 115 degrees)
2 c sweet potatoes (or for just regular potato rolls use mashed potatoes)
1/2 c cup butter, softened
1/2 c sugar
1/2-1 tsp salt
2 eggs, slightly beaten
4 1/2 c flour, divided (You may use all-purpose or self-rising flour. If you use self-rising flour, you should reduce the salt to ½ teaspoon.)
1/2 stick butter melted (used to grease your gloved covered hands while dropping the rolls in the pan)
1. Dissolve yeast in ½ cup warm water and let stand 5 minutes.
2. In a large bowl, combine yeast mixture, 1 1/2 cups warm milk, 2 cups of sweet potatoes, 1/2 cup butter, 1/2 cup sugar, and 1/2 teaspoon salt. Mix well.
3. Stir in 2 slightly beaten egg and 1/2 cup flour.
4. Cover with a towel, plastic wrap, or aluminum foil. Let rise in a warm place, free from drafts for 30 minutes.
5. After 30 min batter will look spongy.
6. Gradually stir in enough of the remaining flour to make a soft dough.
7. Cover and let rise in a warm place 1 hour or until dough is doubled in bulk.
8. Knead dough down.
9. Take a significant amount of dough. Form into a ball and begin to shape. Make small ball shapes by pinching your thumb and pointer fingers to gather dough and drop a roll about 2 to 2.5 inches in diameter onto a greased baking sheet.
10. Cover with a towel.
11. Let rise in a warm place 20 minutes or until dough is doubled in bulk.
12. Bake at 400 degrees for 10 minutes or until golden brown.
13. This makes 4 dozen drop rolls. When you have your rolls shaped and placed in pans, you may cover and refrigerate or freeze them for later use. All you have to do is get them out of the refrigerator or freezer, let them come to room temperature, and then let them rise for 15-20 minutes before baking. Enjoy