HARVEST ROLLS

By pbaumgartner

Cousin Ralan Hartzell's wife, Lynn, baked these for a family gathering at the "Hartzell Compound" in Arizona.

Ingredients

• 1 pkg. dry yeast
• 1 1/2 c. warm water (105 - 115°)
• 1/3 c. sugar
• 1 1/2 tsp. salt
• 2/3 c. shortening
• 2 eggs
• 1 c. lukewarm mashed sweet potatoes (or pumpkin or squash)
• 1/2 c. raisins
• 7 - 7 1/2 c. flour

Preparation

Step 1

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, sweet potatoes, raisins and 3 cups of the flour; beat thoroughly. Stir in enough of the remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched.) Or cover bowl tightly and refrigerate at least 8 hours. (Dough can be kept up to 3 days in refrigerator at 45° or below. Keep covered.)
Punch down dough; divide into 4 equal parts. Roll each part into a 12-inch circle. Spread with butter. Cut into sixteen wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on greased baking sheet; curve to form crescents. Brush with butter. Let rise until light, about 1 hour.
Heat over to 400°. Bake until rolls are golden brown, 15 to 20 minutes.