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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The sweet potatoes give these great flavor and moistness. Yum! Recipe courtesy of Midwest Living November/December 2010 and Sandra Schifferle of Lansing, Kansas. Ingredients:
1/2 cup warm water (105 to 115) |
2 tablespoons sugar |
1/4 ounce active dry yeast (1 package) |
1/2 cup sweet potatoes (cooked) or 1/2 cup pumpkin (cooked) |
2 eggs |
3 tablespoons butter, softened |
1 teaspoon salt |
2 cups whole wheat flour |
1 cup all-purpose flour |
1 -2 tablespoon butter, melted |
Directions:
1. In large bowl, mix warm water, 1 tablespoon of the sugar and yeast.
2. Let stand for 5 minutes.
3. Using wooden spoon, stir in remaining sugar, sweet potato, eggs, softened b utter, and salt.
4. Gradually stir in whole wheat and as much all-purpose as you can.
5. Turn out onto a lightly floured surface.
6. Knead in remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
7. Shape into ball. Place in greased bowl and turn once to grease surface.
8. Cover and let rise in warm place until double in size (1 hour).
9. Punch down and turn out onto a lightly floured surface.
10. Cover and let rest 10 minutes.
11. Lightly grease 13x9x2 baking pan.
12. Shape into 16 balls and place in pan.
13. Cover and let rise in warm place until nearly double (45 minutes).
14. Bake in 375 oven for 20 minutes or until golden.
15. Brush with melted butter and serve warm.
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