Sweet potato rolls

Sweet potato rolls

Ingredients/Components

• pkg - 1/4 oz
• vegetable shortening - 1/4 c
• sifted all-purpose flour - 3 4
• honey - 1/4 c
• egg, beaten - 1 item
• lukewarm water - 1/4 c
• mashed sweet potato 1 medium potato - 1/2 c
• scalded low-fat milk, cooled to lukewarm - 1/2 c

How to make sweet potato rolls:

While sweet potato is still warm, add shortening and honey. Cream well, then beat in egg. In lukewarm water, dissolve yeast. Stir milk into potato mixture, then add yeast. Add enough sifted flour to make stiff dough. On floured board, knead dough well, then move to large greased bowl and let rise until double in bulk. Return to floured board and knead slightly. Place back in bowl; cover tightly. Refrigerate about 1 1/2 hours before baking time. Pinch off desired amount of dough and shape into cloverleaf rolls. (Cloverleaf = in each cup of well oiled muffin tin, place 3 (1-inch) balls of dough.) Preheat oven to 400°. Bake for 15 minutes until browned.

Recipe categories: Breads, Yam/sweet potato, Rolls/biscuits.