Golden Yam Rolls
- 1 pkg. dry yeast
- 1/4 C. warm water (105 to 115)
- 1/4 C. butter-flavor shortening
- 1/2 C. milk, scalded
- 1/4 C. sugar
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 3/4 C. cooked, mashed yam
- 1 egg, beaten
- 3 to 3 1/2 c. all-purpose flour
- 1/4 C. butter or margarine, melted
Dissolve yeast in warm water; let stand 5 minutes. Combine shortening, milk, sugar, salt and spices in large mixing bowl; stir until shortening melts. Cool to 105 degrees. Add yam, egg and yeast mixture, mixing well. Gradually stir in enough flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, 1 hour or until double. Punch dough down. Roll out to 3/4 inch thick on lightly floured surface. Cut with a 2 inch biscuit cutter and place in a greased 13x9x2 pan. Brush with melted butter. Cover and let rise in warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375 for 20 to 25 minutes or browned.
Yield 15 rolls.