Golden Yam Rolls Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1/4 cup butter-flavored shortening | ||
| Milk | 1/2 Cup (16 tbs), scalded | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| 3/4 cup mashed cooked yams | ||
| Egg | 1 , beaten | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
Directions
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 105° to 115°.
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 (85°), 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 375° for 20 to 25 minutes or until browned.
Combine shortening, milk, sugar, salt, nutmeg, and cinnamon in a large mixing bowl, stir until shortening melts.
Cool to 105° to 115°.
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 (85°), 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 375° for 20 to 25 minutes or until browned.
Chef
