sondray

GOLDEN SWEET POTATO ROLLS

1 pkg. dry yeast
1/4 c. warm water (105 to 115)
1/4 c. butter-flavor shortening
1/2 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 c. cooked, mashed sweet potato
1 egg, beaten
3 to 3 1/2 c. all-purpose flour
1/4 c. butter or margarine, melted

Dissolve yeast in warm water; let
stand 5 minutes. Combine shortening,
milk, sugar, salt and spices in large
mixing bowl; stir until shortening
melts. Cool to 105 degrees. Add yam,
egg and yeast mixture, mixing well.
Gradually stir in enough flour to make
a soft dough.

Turn dough out onto a floured surface,
and knead until smooth and elastic, about
8 minutes. Place in a greased bowl, turning
to grease top.

Cover and let rise in warm place, free from
drafts, 1 hour or until double. Punch dough
down. Roll out to 3/4 inch thick on lightly
floured surface. Cut with a 2 inch biscuit
cutter and place in a greased 13x9x2 pan.
Brush with melted butter. Cover and let
rise in warm place, free from drafts, 30 minutes or until
doubled in bulk.
Bake at 375 for 20 to 25 minutes or browned.

Yield 15 rolls.