1 c Sweet potatoes, mashed
3 tb Fleischmann's Lower Fat
-margarine, melted
1 pk Yeast, rapid rise
1 1/4 c Warm water, 110-115 degrees
1 lg Egg
1 ts Morton's Lite Salt
3 tb Sugar
5 c Flour
Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm
water. Combine potatoes with egg, salt, sugar & yeast mixture. Add
flour alternately with remaining 3/4 cup water, mixing until well
combined. Turn onto a well floured board & knead. Place in a bowl
coated with Pam. Cover & allow to rise 1 hour in a warm place. Divide
dough into 24 pieces & form into rolls. Place on a baking sheet
coated with Pam & let rise in a warm place for 30 minutes or until
doubled in size. bake at 425F for 15-20 minutes.
Per roll: 121 cal, 1.3 g fat (9.4%), 9 mg chol, 67 mg sod.
Recipe by: A Trim & Terrific Louisiana Kitchen/ Holly Clegg
