Special dinner rolls for the holidays or
anytime of the year.
Yummie Sweet Potato
Rolls
- 1/2 cup vegetable shortening
- 1 cup sweet potatoes, hot mashed
- 2 teaspoons salt
- 2/3 cup granulated sugar
- 1 pint lukewarm milk
- 1 (1/4 ounce) package active dry granular
yeast
- 2 large eggs
- 6 cups sifted all-purpose flour (approximately)
- Mix shortening with sweet potatoes, salt
and sugar.
- Dissolve yeast in warm milk and add to
sweet potato mixture.
- Beat eggs in bowl in which dough is to
be mixed. Pour in sweet potato mixture and stir well. Add flour
to make a soft dough. Rub surface with melted shortening. Cover
and leave in warm place to rise to double in bulk.
- Form into rolls and let rise again until
double in bulk.
- Bake in 400°F (205°C) oven for
15 minutes or until done.
Makes 5 dozen rolls.
Recipe courtesy of North Carolina Sweetpotato Commission.
