SWEET POTATO ROLLS
Ingredients:
- 240 g sweet potato, cooked & mashed
- 200g, self-rising whole wheat flour
- 1 teaspoon butter (7g)
Instructions:
- Preheat oven to 400°F. Line a baking sheet pan with parchment paper.
- In bowl, combine sweet potato and the self-rising flour. Stir with a fork until a dough ball forms. Make sure to scrape all the self-rising flour and sweet potato along the sides of the bowl.
- On a lightly floured surface, knead the soft dough ball for about 1 minute, or until smooth. Don’t add too much flour to the dough or else it will be tough and hard. You want to keep the dough soft and pliable, so don’t over-knead it.
- Cut the dough into 6 equal pieces. Roll the dough between your hands to form 6 balls. Place on parchment lined baking sheet and let the dough balls rest for about 30 minutes (they will also rise slightly).
- Bake the rolls for 15-20 minutes, or until the rolls are cooked through. Allow to cool and serve.
Nutrition Facts:
- Calories: 964.6 Cal
- Protein: 23.6g
- Carbs: 196.7g
- Fat: 7.7g
