Thanksgiving is right around the corner, and maybe you're looking for a new roll recipe to try. This recipe is originally for Butternut Squash, but I had some leftover sweet potato, so I used it. This is good with butternut squash, but the sweet potato made the rolls a little sweeter. Either way, they are yummy.
Sweet Potato Rolls
1 pkg. (1.4 oz.) active dry yeast
1 cup warm milk (110 - 115 degrees)
1/4 cup warm water (110 - 115 degrees)
3 TBSP. butter, softened
2 tsp. salt
1/2 cup sugar
1 cup cooked, mashed sweet potato OR butternut squash
5 to 5 1/2 cups all-purpose flour, divided
In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, sweet potato or squash, and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 20-25 minutes.
Yield: about 2 dozen.