![\"Schritte](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2022\/03\/Kitchenaid-Suesskartoffel-Broetchen-Rezept-1-of-1.jpg\")
<\/a><\/p>\nThese yeast-based rolls are really easy to make. You can either prepare them by hand or use your stand mixer<\/a>. There isn\u2019t very much mixing involved so either method would be considered easy. Though, since we are working with cooked, mashed potatoes, you will need to plan ahead. Either by baking the sweet potato the night before (my preference) or planning in the baking time. However, if you have a microwave, you could cook the sweet potato in a jiffy, otherwise try steamed sweet potatoes as a quicker option. Also, this recipe requires that the dough be risen twice. Once for the initial dough, then again once the rolls are formed. Depending on the time of year and temperature of your kitchen, this can take between 1-2 hours for each rise.<\/p>\n Once the sweet potato rolls have cooled down completely, you can store them, sealed, in a plastic bag or container at room temperature for 2 to 3 days. Keep in mind, there are no artificial preservatives in these raisin buns so they will dry out or go off faster than store-bought buns will. Alternatively, store them, sealed in a container in the fridge and reheat in the oven before serving (or microwave).<\/p>\n<\/a><\/p>\nEasy to prepare, but plan in advance<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nStoring the sweet potato raisin buns<\/h2>\n
<\/a><\/p>\nIf you like this recipe, then try one of these baking recipes<\/h2>\n