Sweet Potato Rolls

• 1/2 c. mashed sweet potato (1 medium potato)
• 1/4 c. vegetable shortening
• 1/4 c. honey
• 1 egg, beaten
• 1/4 c. lukewarm water
• 1/2 c. scalded low-fat milk, cooled to lukewarm
• 1/4 oz. pkg. active yeast
• 3 to 4 c. sifted all-purpose flour

1. While sweet potato is still warm, add shortening and honey. Cream well, then beat in egg.
2. In lukewarm water, dissolve yeast. Stir milk into potato mixture, then add yeast.
3. Add enough sifted flour to make stiff dough.
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. Place back in bowl; cover tightly.
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. Preheat oven to 400u0b0.
8. Bake for 15 minutes until browned.

mashed sweet potato, vegetable shortening, honey, egg, water, milk, active yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118323 (may not work)