| 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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