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Nutty Sweet Potato Rolls

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Member since 2007

Serves 15 | Prep Time | Cook Time


1 pkg. dry yeast
1/4 c. warm water (105 to 115)
1/4 c. Crisco butter-flavor
1/2 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 c. cooked, mashed sweet potatoes
1 egg, beaten
1/2 cup pecan meal
3 c. flour
1/4 c. butter or margarine, melted

Dissolve yeast in warm water; let stand 5 minutes. Combine crisco, milk, sugar, salt and spices in large kitchenaid mixing bowl; stir until shortening melts. Cool to 105 degrees. Add potatoes, egg and yeast mixture, mixing well. Gradually stir in pecan meal, then enough flour to make a soft dough, knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning to grease top.

Cover and let rise in warm place, free from drafts, 1 hour or until double. Punch dough down. Roll out to 3/4 inch thick on lightly floured surface. Cut with a 2 inch biscuit cutter and place in a greased 13x9x2 pan. Brush with melted butter.

Cover and let rise in warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375 for 20 to 25 minutes or browned. Yield 15 rolls.

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