Title: Sweet Potato Rolls
Categories: Bread
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 By fatfree-request@fatfree.com on Jun 16, 1997

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