Sweet Potato Rolls
|Active dry yeast/1 cake compressed||1 Tablespoon (1 Package)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs), sifted|
Pare yam and cut in several pieces.
Add enough water to cover and cook until tender.
Drain, saving 1/4 cup of the water in which yam was cooked.
Cool yam water to lukewarm and dissolve the yeast in it.
Mash yam, then beat in salt, sugar, and butter vigorously.
Heat milk until a film shines on top, skim, stir into yam mixture, and cool to lukewarm.
When right temperature has been reached, add the softened yeast.
Stir in flour, a cupful at a time, until dough is thick enough to knead.
Lift onto a floured board and knead until smooth and elastic.
Place in a greased bowl, cover with a tea towel, and let rise in a warm place until double in size.
Punch dough down with your fist.
Pinch off pieces the size of a golf ball and put into greased muffin pans.
Let rise again until double in size.
Bake in a preheated 425° oven for 13 to 15 minutes.