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SWEET POTATO ROLLS 
2 pkg. dry yeast
1 1/2 c. warm water
1 1/2 tsp. salt
2/3 c. shortening
2 eggs, well beaten
1 c. warm, mashed sweet potatoes
7 c. flour
Soft butter for spreading on rolled out dough

Dissolve yeast in warm water. Add salt and shortening, eggs and sweet potatoes. Add flour to mixture, beating after each addition thoroughly. Add remaining flour. Knead on bread board about 5 minutes until elastic. Cover and refrigerate 2 hours or more. Divide dough in 1/2. Roll to 1/4 inch thickness. Spread with butter. Cut in 16 wedges and roll each from large end.

Place on oiled sheet (pan) point down. Let rise 1 hour. Do other 1/2 the same way. Bake 15-20 minutes at 350 degrees. Brush with butter. May be made into clover leaf or parker house.

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