Blend one cup flour, sugar, salt and yeast. Add egg, sweet potatoes, shortening and milk. Beat with electric mixer for three minutes. Gradually stir in oats and remaining flour until a soft dough is formed. Dough will be slightly sticky. Turn dough onto floured surface. Knead dough until smooth about 12 minutes. Place in bowl sprayed with non-stick coating; cover and let rise until doubled, about one hour. Divide dough into 24 portions and shape into rolls. (Dough can also be shaped into a loaf and placed in a 4 x 8-inch pan.) Place on pans coated with non-stick spray. Let rise 1 hour or until doubled. Bake at 400 degree F. 12-15 minutes. (* If using canned sweet potatoes, drain before mashing; 1/4 cup of liquid could be substituted for part of the milk.)
Nutrition:
Each roll provides approximately 110 calories, 1 g. fiber, 9 g. cholesterol, 77 mg. sodium.
