RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 4ROLLS: RECIPES >>>>>>> >  Cloverleaf Sweetpotato Rolls



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes 24 rolls.

A pretty, soft dinner roll with hints of sweetpotato and nutmeg. Bake a batch and watch them disappear.

1 medium sweetpotato
1 cup milk
1/3 cup butter
1 package dry yeast
1/4 cup warm water (105-115°)
1/3 cup sugar
1 1/2 teaspoons salt
2 teaspoons grated lemon zest
1/2 teaspoon nutmeg
5-5 ½ cups unbleached flour
3 tablespoons melted butter, for brushing on rolls

Cook sweetpotato in boiling water until tender. Cool, peel and mash until you have 1 cup puree.

In small saucepan, heat milk and butter together until butter is melted. Pour into large mixing bowl and let cool to lukewarm.

In a small bowl, stir yeast into warm water; let sit until it bubbles up, about 5 minutes.

Add sugar, sweetpotato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine. Stir in yeast mixture. Add 2 cups flour and beat for several minutes until dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead.

Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking. Work dough until smooth and elastic, about 10 minutes.

Place a buttered bowl, turning several times to coat with butter. Cover and let rise in warm place until double in bulk, about 1 hour.

Punch dough down and cut into 24 equal pieces. Grease or spray 2 muffin pans. Divide each piece of dough into 3 smaller pieces. Roll to shape into round balls with the palm of your hand against the work surface. Put 3 balls into 1 muffin cup. Continue with remaining 23 pieces.

Before baking, brush each roll generously with melted butter. Cover and let rise in warm place until almost double, about 30-45 minutes.

Bake in preheated 375° oven for 20-25 minutes until light brown.

Nutritional Information Per Serving:
Calories 163; Protein 3 g; Carbohydrates 26 g; (65% calories from Carbs); Total Fat 5 g; (27% calories from fat): Dietary Fiber 1 g; Vitamin A 224 RE; Vitamin C 22 mg; Vitamin # <1 mg.

North Carolina SweetPotato Commission

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages