Sweet Potato Rolls

We make these every single year for Thanksgiving. No matter what.

• Ready In: 4 hrs 30 mins
• Serves: 12-24
• Yields: 12-24 rolls

Ingredients

• 1  cup sweet potato, cooked
• 3  tablespoons margarine
• 1⁄4 ounce dry yeast
• 1⁄2 cup warm water
• 1  large egg
• 1 1⁄2 teaspoons salt
• 3  tablespoons granulated sugar
• 4  cups flour
• 1⁄2 cup margarine, melted

Directions

1. Blend sweet potatoes and margerine.
2. Dissolve yeast in warm water.
3. Blend potatoes with egg, salt and sugar.
4. Add flour and dissolved yeast to potato mixture.
5. Turn out onto well-floured counter and knead until dough is elastic.
6. Place in greased bowl. Cover and allow to raise for 2 hours.
7. Roll into palm-sized balls and place on greased cookie sheet.
8. Brush with melted margerine.
9. Allow to raise for 1 hour.
10. Bake at 425 for 15-20 minutes.
11. Monitor closely as they can go from perfect to burned quickly.