Sweet Potato Rolls

1. 1

   Grease two 8 or 9-inch round cake pans.

2. 2

   In a large bowl, combine flour mixture with yeast from foil packet from roll mix, 1/3 cup wheat germ and sugar; mix well.

3. 3

   Stir in 1 cup water, sweet potato, margarine and 1 egg until dough pulls away from sides of bowl.

4. 4

   Turn dough out onto a lightly floured surface.

5. 5

   With greased or floured hands, shape dough into a ball.

6. 6

   Knead dough for 5 minutes, until smooth, sprinkling with additional flour, if necessary.

7. 7

   Cover with a large bowl; rest 5 minutes.

8. 8

   Divide dough into 16 equal pieces.

9. 9

   Shape each into a ball, pulling edges under to make top smooth.

10. 10

    Place 8 balls each in each greased pan.

11. 11

    Cover loosely with plastic wrap and cloth towel.

12. 12

    Let rise in a warm place (80u00b0 to 85u00b0) until light and doubled in size (about 30 minutes).

13. 13

    Heat oven to 375u00b0; uncover dough.

14. 14

    Beat remaining egg and 1 tablespoon water; brush over rolls.

15. 15

    Sprinkle with 1 tablespoon wheat germ.

16. 16

    Bake at 375u00b0 for 20 to 25 minutes or until golden brown.

17. 17

    Cool; remove from pans, on wire racks.

* Per serving · 4 servings · Values may vary.

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