Hi All!
Hope everyone had a great Fourth! I made these in the Kitchen Aid - kneaded
about 10 minutes. The dough seemed to take a little less flour and more
water oddly enough for South Florida. They make pretty big rolls - I made
them in muffin tins. They rose alot in the oven and were very tender. Hope
they come out as well for you. Apologies for the cross posting. Oh, I
used
bread flour.
Happy Baking - Kim
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sweet Potato Rolls
Categories: Breads
Yield: 24 servings
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
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
MMMMM
"Politeness; n. The most acceptable hypocrisy"
-Ambrose Bierce