Sweet Potato Rolls - cooking recipe

Ingredients

3 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup oat bran
1/4 cup skim milk powder
2 tablespoons orange zest, grated
1/8 teaspoon salt
3/4 cup raisins, washed and dried or 3/4 cup currants
1 (8 g) package instant quick-rising yeast (or 2 1/4 tsp if you buy yeast in bulk)
3/4 cup sweet potato, cooked and mashed, reserve cooking liquid
1/4 cup margarine, melted or 1/4 cup butter
1/4 cup liquid honey
1 cup sweet potato water, from cooking
2 eggs, lightly beaten

Preparation

In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
Stir mixture and eggs into dry ingredients.
Stir in enough remaining whole wheat flour to make a soft dough.
Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
Bake in preheated 375\u00b0F oven for 15 minutes or until golden brown.
Makes 16 rolls.