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Baking these will put you
in the holiday spirit...
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Two ¼-
ounce |
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packages
active dry yeast |
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1 cup |
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warm water
(110° to 115°) |
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15 ounce |
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can cut
sweet potatoes, drained and mashed |
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½ cup |
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granulated
sugar |
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½ cup |
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shortening |
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1 large |
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egg |
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1½ tsp |
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salt |
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5 to 5½
cups |
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all-purpose
flour |
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¼ cup |
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butter,
melted |
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1 |
In a large mixing
bowl, dissolve yeast in water; let stand for 5 minutes.
Beat in sweet potatoes, sugar, shortening, egg, salt and
3 cups of flour. Add enough remaining flour to form a
stiff dough. Turn onto a floured surface; knead until
smooth and elastic, about 6 to 8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. |
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2 |
Punch dough down;
divide into thirds. Roll each portion into a 12-inch
circle; cut each into 12 wedges. Brush with butter. Roll
up from the wide end and place, pointed end down,
2-inches apart on greased baking sheets. Cover and let
rise until doubled, about 40 minutes. |
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3 |
Preheat oven to
375°F. |
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4 |
Bake for 13 to 15
minutes or until golden brown. Remove from pans to wire
racks. |
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Yield: 3 dozen
Cooking Tips:
*If you're searching for a warm place to let your dough
rise, turn on your oven to 400 degrees for 1 minute and turn the
light on. Turn it off after one minute, keep the light on,
and place your bowl of dough in the slightly warmed oven.
The light will help keep it warm enough to rise. |
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