Taro Rolls

Harumi Nakamura Nakagawa, Class of 1948

• 2 yeast cakes
• 1/2 cup warm water
• 2/3 cup shortening
• 3/4 cup sugar
• 1-1/4 tsp salt
• 1 cup warm milk
• 3 eggs, beaten
• 1 cup mashed taro
• 8 cups flour
• Sesame seeds
• 1 egg beaten, to be used to brush the top of rolls

Cream sugar and shortening. Add eggs, mashed taro, salt, milk, and yeast cakes which have been soaked in 1/2 cup warm water. Then add the flour to make stiff dough. Place on lightly floured board and knead until smooth. Place in a well-greased bowl and let rise until double its size. Make into rolls and brush the tops of the rolls with beaten egg and sprinkle with sesame seeds. Let rise again until double their size. Bake 15 minutes in preheated 375 degree oven.

Yield: 16 small biscuits.

NOTE: I use Dasheen taro (araimo).