Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pkg. active 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
Directions
Dissolve yeast in warm water.
Add salt and shortening, eggs and sweet potatoes.
Add flour to mixture, 1 cup at a time, beating after each addition thoroughly. The last cup may need to be mixed by hand.
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.