Golden Yam Rolls
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115)|
|Butter flavored shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Mashed cooked yams||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Dissolve yeast in warm water, let stand 5 minutes.
Combine shortening, milk, sugar, salt, nutmeg, and cinnamon in a large mixing bowl, stir until shortening melts.
Cool to 105Â° to 115Â°.
Add yams, 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 well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Roll out to 3/4-inch thickness on a lightly floured surface.
Cut with a 2-inch biscuit cutter, and place in a greased 13- x 9- x 2-inch pan.
Brush with melted butter.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375Â° for 20 to 25 minutes or until browned.