Sweet Potato Rolls

1. 1

   While sweet potato is still warm, add shortening and honey. Cream well, then beat in egg.

2. 2

   In lukewarm water, dissolve yeast. Stir milk into potato mixture, then add yeast.

3. 3

   Add enough sifted flour to make stiff dough.

4. 4

   On floured board, knead dough well, then move to large greased bowl and let rise until double in bulk. Return to floured board and knead slightly.

5. 5

   Place back in bowl; cover tightly.

6. 6

   Refrigerate about 1 1/2 hours before baking time. Pinch off desired amount of dough and shape into cloverleaf rolls. (Cloverleaf = in each cup of well oiled muffin tin, place 3 (1-inch) balls of dough.)

7. 7

   Preheat oven to 400u00b0.

8. 8

   Bake for 15 minutes until browned.

* Per serving · 4 servings · Values may vary.

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