Friday, December 12, 2014
Sweet potato rolls
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°
1/3 cup sugar
2/3 cup shortening
1 cup mashed sweet potatoes
1-1/2 teaspoons salt
7 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt,sugar, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cover and let rise until doubled, about 30 minutes. Punch down. Shape into balls and place on greased baking sheet. Let rise.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.