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Measurements

Sweet Potato Rolls

Yield: 24 servings

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


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