Sweet Potato Rolls

If you are looking for something a little different, but not TOO different that your kids won't eat them, this is a great recipe. A little sweet, a few extra added vitamins and minerals, and fun to have an orange colored roll :)

Sweet Potato Rolls
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Servings: 18
"These golden orange rolls deliver a subtle earthy taste that goes well with almost any entree."

INGREDIENTS:
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree (I used fresh sweet potatoes and a a little more than a half cup. Yum.)
1/2 cup warm water (110 degrees F/45
degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour (I used half wheat flour and half white flour)

DIRECTIONS:
1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.