| 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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