1 cup mashed sweet potatoes
3 Tablespoon butter, melted
1 pkg active dry yeast
1 1/4 cups warm water
1 egg 1 teaspoon salt
3 Tablespoon sugar
5 cups sifted flour
1 cup powdered sugar
3 Tablespoon orange juice
1 Tablespoon grated orange rind

Combine sweet potatoes and butter. Dissolve yeast in 1/2 cup warm water; add to sweet potato mixture, stirring well. Add egg, salt ad sugar; blend well. Add flour alternately with remaining warm water, mixing well. Turn out onto a floured board; knead well. Place in a greased bowl; cover. Let rise for 2 hours in a warm place until double in bulk. Roll out on a floured board and form into desired shapes; brush with melted butter. Place on a greased cookie sheet or in muffin pans, cover and let rise again until double in bulk. Bake at 425 degrees for 15 minutes. Combine powdered sugar, orange juice, orange rind, and a dash of salt; spread over hot rolls.

Recipe Submitted by:
Diane Kelley, Etna

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