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
         2 eggs
        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.