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Sweet Potato Hot Rolls

Busy hostesses will appreciate this recipe that starts with a packaged mix. The soft and tender rolls look pretty sprinkled with wheat germ. —Addy Kramer, Pine Island, Minnesota
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    16 rolls


  • 1 package (16 ounces) hot roll mix
  • 1/3 cup toasted wheat germ
  • 2 tablespoons sugar
  • 1 cup warm water (120° to 130°)
  • 3/4 cup mashed sweet potatoes
  • 2 tablespoons butter
  • 1 egg
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon toasted wheat germ


  • In a large bowl, combine contents of the roll mix and yeast packet. Stir in wheat germ and sugar. Add the warm water, sweet potatoes, butter and egg; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
  • Divide dough into 16 pieces. Shape each into a ball. Divide between two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Beat egg and water; brush over rolls. Sprinkle with wheat germ.
  • Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts
1 each: 153 calories, 3g fat (1g saturated fat), 30mg cholesterol, 212mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 5g protein.

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