These rolls are soft, tender and super easy to make. Make your own self rising flour by combining: 1 cup all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon of salt. This recipe makes 6 rolls that will cook all the way through. They're the perfect size for sliders. Don't make the rolls any larger because they might not cook all the way through and still be raw in the center.Optional: Before baking, brush the tops with melted butter for a more cripsy and soft top.
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1cup(240ml)cooked sweet potato, mashed
1cup(240ml)self rising flour
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 keep adding 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 with butter or as small sliders or sandwiches.