Sweet Potato Rolls - cooking recipe

Ingredients

1 pkg. Pillsbury hot roll mix
1/3 c. wheat germ
2 Tbsp. sugar
1 c. water (120~ to 130~)
3/4 c. mashed sweet potato
2 Tbsp. margarine or butter
2 eggs
1 Tbsp. water
1 Tbsp. wheat germ

Preparation

Grease two 8 or 9-inch round cake pans.
In a large bowl, combine flour mixture with yeast from foil packet from roll mix, 1/3 cup wheat germ and sugar; mix well.
Stir in 1 cup water, sweet potato, margarine and 1 egg until dough pulls away from sides of bowl.
Turn dough out onto a lightly floured surface.
With greased or floured hands, shape dough into a ball.
Knead dough for 5 minutes, until smooth, sprinkling with additional flour, if necessary.
Cover with a large bowl; rest 5 minutes.
Divide dough into 16 equal pieces.
Shape each into a ball, pulling edges under to make top smooth.
Place 8 balls each in each greased pan.
Cover loosely with plastic wrap and cloth towel.
Let rise in a warm place (80\u00b0 to 85\u00b0) until light and doubled in size (about 30 minutes).
Heat oven to 375\u00b0; uncover dough.
Beat remaining egg and 1 tablespoon water; brush over rolls.
Sprinkle with 1 tablespoon wheat germ.
Bake at 375\u00b0 for 20 to 25 minutes or until golden brown.
Cool; remove from pans, on wire racks.