Side Pannel
Sweet Potato Cloverleaf Rolls
Sweet Potato Cloverleaf Rolls
- Recipe Submitted by maryjosh on 03/15/2018
Ingredients List
- 2 (1/4-ounce) envelopes active dry yeast
- 1 cup warm milk (100 to 110 degrees)
- 1 tablespoon granulated sugar
- 4 to 4 1/2 cups all-purpose flour, divided
- 3/4 cup mashed cooked sweet potato, about 1 medium
- 1/3 cup firmly packed brown sugar
- 1/3 cup salted butter, softened
- 2 teaspoons grated orange zest
- 1 1/4 teaspoons salt
- 1 large egg, lightly beaten
- 2 tablespoons melted butter
Directions
Stir together yeast, milk, and sugar in the bowl of an electric stand mixer. Let sit 5 minutes.
Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.
Add mashed sweet potato, brown sugar, butter, orange zest, salt, and egg. Beat on Medium-Low speed, stopping to scrape down the sides of the bowl, until mixed well.
With mixer on LOW, gradually add 2 more cups of flour. Mixture should form a dough and pull away from the sides of the bowl.
Place dough in a large greased bowl, turning to coat the top. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.
Punch dough down and place on a lightly floured surface. Knead 8 to 10 times, sprinkling the extra 1/2 cup flour on the dough a little at a time if it is too sticky.
Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
Cover with a kitchen towel and let rise in a warm place for 1 hour.
Preheat oven to 375 degrees.
Bake 10 to 12 minutes. Brush with melted butter.
Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.
Add mashed sweet potato, brown sugar, butter, orange zest, salt, and egg. Beat on Medium-Low speed, stopping to scrape down the sides of the bowl, until mixed well.
With mixer on LOW, gradually add 2 more cups of flour. Mixture should form a dough and pull away from the sides of the bowl.
Place dough in a large greased bowl, turning to coat the top. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.
Punch dough down and place on a lightly floured surface. Knead 8 to 10 times, sprinkling the extra 1/2 cup flour on the dough a little at a time if it is too sticky.
Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
Cover with a kitchen towel and let rise in a warm place for 1 hour.
Preheat oven to 375 degrees.
Bake 10 to 12 minutes. Brush with melted butter.
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