Sweet Potato Buttermilk Dinner Rolls

Or Hamburger Buns or Cinnamon Swirl Bread

1 C. mashed sweet potato
2 C. buttermilk
1/2 C. butter
2 eggs, at room temperature
1/2 C. butter, melted and cooled
1/4 C. honey
5 tsp. yeast
2 ½ tsp. salt
6-7 C. white whole wheat flour
1/4 C. vital wheat gluten

Warm mashed sweet potato, buttermilk, and butter on stove top. Once butter is melted turn off heat and let cool. In a large bowl or mixer combine yeast, salt, 6 cups of flour and vital wheat gluten. Add honey and eggs to potato mixture. Add potato mixture to flour. Mix for about 5 minutes. Cover and let rest for 10 minutes. Add flour until dough
cleans the side of the bowl. Be careful not to get too much flour. You want a slightly
sticky dough. Mix for 5 minutes. Knead dough on a clean surface until dough is smooth.
Place in a large oiled bowl and cover. Let rise until doubled. About 1 hour. For a quick
rise, turn oven onto lowest setting, 175 on mine. Turn oven off and place bowl in oven
for 15 -30 minutes.

To make dinner rolls, divide dough into 24 (large) rolls or 32 (small) rolls. Place on
parchment paper lined baking sheets. Cover and let rise about 20 minutes.
Turn oven to 375 degrees. Bake 15 minutes for small rolls or 18 minutes for large rolls.

I also make hamburger buns (24 buns) and cinnamon swirl bread (2 loaves) with this
dough.

Recipe from Jennifer Rhodes