Sweet Potato or Pumpkin Rolls - Quantity Recipe

Yield: 11-12 dozen rolls

Portion: 1-1 ½  oz.

 

Ingredient Amount
Water, warm (110°F) 5 cups (1 ¼ qt)
Yeast, active dry or instant 1 oz.
Cooked and mashed sweet potato or pumpkin 2 lbs.
Butter or margarine, melted 6 oz.
Salt 1 oz.
Sugar, granulated 6 oz.
Eggs, beaten 4 large (7 oz.)
Flour, bread 6-6 ½ lbs  (variable)

Procedure

  1. In 12 qt. mixer bowl or larger,  add yeast in warm water. Let stand 10 minutes.
  2. Place sweet potato, butter, salt, and sugar in mixer bowl. Mix thoroughly on low speed, using dough hook, until combined.
  3. Add eggs. Gradually stir in enough flour to make a moderately soft dough. Mix on low speed for about 10 minutes until smooth and satiny or until a small piece of dough can be stretched to resemble a thin membrane. Scrape dough hook and bowl as needed.
  4. Turn into lightly greased bowl, then turn over to grease top. Cover, let rise in warm (80°F) place until doubled in bulk.
  5. Punch down dough. Divide into thirds for ease in handling. Shape into rolls or into desired shapes.
  6. Let rise until double in bulk. Bake at 375°F (convection oven) 6 -8 minutes or until golden brown. 

Approximate nutritive values per portion (1 roll, 115 g): 370 calories, 2 g fat, 3g fiber, 1g saturated fat, 0  g trans fat, 76g carbohydrates, 8mg cholesterol, 84mg sodium, 10g protein, 1mg vitamin C, 5mg iron,  17mg calcium. 

Looking for a smaller quantity? Our 24 roll recipe is available here.