Reviewed: Nov. 13, 2009

Delicious. I made this for our Recipe Pioneers Group and it was a big hit!

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Reviewed: Nov. 10, 2009

Editor's Note: 9/10/09 - The recipe was edited by the Allrecipes staff to reflect the original submission. The sweet potatoes were reduced to 1/2 cup and the flour increased to 3 1/2 cups.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 5, 2009

I made these just as written, although I couldn't find sweet potato puree, so I had to puree it myself in the blender. The dough was very, VERY sticky, so I'll add more flour next time. (I should have read more reviews first!) And being that I have never made rolls before, I made them way too huge. (I only got a baker's dozen.) The flavor is AWESOME, however, and my 7-year-old is on her second one as I type. Thanks for the great recipe, I plan to perfect my technique before Thanksgiving!!!!

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cook4fun

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

These don't taste too sweet potatoey but they are some of the moistest, softest, fluffiest, tastiest rolls I've ever made. Love them. I cut the recipe in half but still used 3 cups flour. I used canned sweet potatoes (not puree) and pureed them with the egg, sugar, etc in the blender. Added the flour and yeast mixture in the mixer, mixed until incorporated and then switched to the dough hook to kneed for a few minutes. Even my husband likes them and he hates bread. I'll definitely make these again. probably next week. :) thanks!

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Tina W

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This is a very adaptable recipe, I just wish the ratios of flour and sugar were corrected. I used 2 T of honey instead of 4 T white sugar since I was looking to make a wholesome sandwich bread without any sweetness. I also ended up using 4 1/2 to 5c. whole wheat flour (Golden Buffalo flour to e exact - you can find it in the bulk section of many natural foods stores/co-ops). I used vegetable oil rather than margarine, and added 1/4c+2T ground flax meal for added nutrition. Rather than rolls, I made loaves of bread. One recipe (using the 4 1/2 c. flour) makes 2 standard sandwich loaves. You don't need to let the loaves rise as much as you would think because the eggs make it puff in the oven. I live at 4000 feet elevation, and baked the loaves at 375F for 25 minutes. The flavor is subtle, light, slightly-earthy, and DELICIOUS. It toasts really well too! I will definitely be making this again, but with whatever sweet-orange vegetable is in season: pumpkin, butternut squash, carrots, maybe even sweet corn...

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 11, 2009

I tried this recipe with pumpkin substituted for the sweet potatoes. It was wonderful. I did use some additional flour. Will certainly make again.

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Gena

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 8, 2009

These were very very good. I didn't have sweet potatoes so I used acorn squash instead. The dough is indeed very sticky and I ended up having to use additional flour but they still turned out awesome!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 20, 2009

This was a really good recipe. I used real sweet potato (yam) and demerara sugar. I used a 50:50 of ww flour and apf. The dough was really, really soft and moist, I used almost 2cups of dusting flour when kneading. So I think next time I'll just use more flour in the original recipe. I think they needed the full 20mins baking time, but I took mine out after 15mins (I'll go the full time the next time I try them.) The true test was the next day, the rolls were still soft and delicious. I will make these again, and try to substitute the butter this time to see how they turn out. Excellent use of sweet potatoes.

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veggurl

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Reviewed: Feb. 18, 2009

People loved these when I made them, but I'm not sure I completely loved them. I may make again, but they are not something I could get addicted to. The sweet potato has an "after taste", as well as I can explain it, but many people like that taste - it's probably what makes this unique. Try it, you may love it!

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Girly Mom

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Feb. 11, 2009

super yummy

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keepingfaith

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Reviewed: Jan. 28, 2009

Great tasting bread. I had to use a lot more flour than what the recipe called for but other than that it had a great flavor. My family definately loved this one. It is a keeper.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Dec. 25, 2008

My family LOVED this recipe. I am the roll maker for holidays and this year I tried this recipe and it was a huge hit. I had many requests to make it again for Christmas so here I am making them again! I ended up using about three more cups of flower than called for and ended up making around 48 rolls with this recipe.

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krich

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

I was awed by how pretty and tasty these were. I expected a sweet potato taste but was shocked that there was not one and the texture of these rolls were so fluffy that I don't think I can go back to my old bread recipes anymore.

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ITSJUSTJOANN

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 8, 2008

Very good. I followed the directions exactly and they turned out really well. I followed someone's suggestion to use 3 sweet potatoes, but I had well over 1/2 a sweet potato left over. Would use 2 next time.

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Dec. 7, 2008

Excellant! These are so-o-o easy and work every time for me(and that is saying alot). My husband and father especially love them. Thank you!

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nodachef

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Reviewed: Nov. 29, 2008

These were good - a great earthy flavor. Do need to work on the flour ratio... VERY sticky!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 27, 2008

This is a marvelous recipe. The rolls were superb. Tender, fluffy, barely sweet. Very easy. I used butter, boiled sweet potatos, and used the water from the cooking to proof the yeast. As others have noted, it takes a good deal more flour than three cups, more like five or six, and it made 24 very big rolls. Got rave reviews from the family and even the picky kids were asking for seconds.

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Sandra

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Reviewed: Nov. 18, 2008

Whoa- I made a bad mistake! I couldn't find any canned "pureed" sweet potatoes but I did find canned yams and candied yams. I went with the candied yams b/c of other reviews that added sugar. I kept everything else the same. They came out great but taste very strange. Almost like they have liquor in them? Anyway, I will try again with plain yams. (BTW, I just put them in the food processor)Also- it took a little over an hour to rise and about an hour for them to double. So be prepared for a little time invested. Also- cooked mine in two 8" round pans, for 15 minutes. Came out perfect.

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Jenhere

Cooking Level: Expert

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Reviewed: Oct. 4, 2008

Rolls were good. Soft, and a good consistency. I found a couple things I would change. It needs a little more flour to ensure the dough isn't sticky after it rises. Also, I didn't taste much sweet potato in the cooked bread, and I felt like the overall recipe was missing something. Maybe salt? Maybe sugar? I topped put honey butter, and it actually tasted better.

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BUTTERFLYGIRL377

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Reviewed: Jun. 5, 2008

These rolls were very good. The dough was sticky and hard at times to form the rolls but I dipped the pieces in a little flour before forming rolls and that did the trick. Dispite the little trouble forming them, the rolls were very tastey and worth it. They were very easy to make. I reduced the sugar to 2 TBS and used butter instead of margarine. I also used fresh sweet potato. I will definitely make again as these were one of the best rolls I have ever tasted.

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