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CATEGORY CUISINE TAG YIELD
Eggs Breads 24 Servings

INGREDIENTS

1 c Sweet potatoes, mashed
3 tb Fleischmann's Lower Fat margarine, melted
1 pk Yeast, rapid rise
1 1/4 c Warm water, 110-115 degrees
1 lg Egg
1 ts Morton's Lite Salt
3 tb Sugar
5 c Flour

INSTRUCTIONS

Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm water.
Combine potatoes with egg, salt, sugar & yeast mixture. Add flour
alternately with remaining 3/4 cup water, mixing until well combined. Turn
onto a well floured board & knead. Place in a bowl coated with Pam. Cover &
allow to rise 1 hour in a warm place. Divide dough into 24 pieces & form
into rolls. Place on a baking sheet coated with Pam & let rise in a warm
place for 30 minutes or until doubled in size. bake at 425F for 15-20
minutes.
Per roll: 121 cal, 1.3 g fat (9.4%), 9 mg chol, 67 mg sod. Recipe by: A
Trim & Terrific Louisiana Kitchen/ Holly Clegg
Posted to Bakery Shoppe Digest146 by "KAR" <bluekat@gate.net> on Jul 5,
1997

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