Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| ⅔ cup | Butter |
| ½ cup | Sugar |
| 1 teaspoon | Salt |
| 1 cup | Sweet potatoes; mashed |
| 1 pack | Dry yeast |
| ½ cup | Water; warm ( 105~- 115~) |
| 6 cups | Flour |
| ½ teaspoon | Ground cardamom |
| 2 \N | Eggs; beaten |
| ½ cup | Crushed pineapple; drained |
Scald milk; add butter, sugar, salt and sweet potatoes to scalded milk. Cool to lukewarm. Dissolve yeast in warm water in a separate bowl. Mix flour and cardamom in a large bowl; add milk mix, eggs and yeast. Mix in pineapple. Knead on floured board until smooth. Place in greased bowl, cover, and let rise until doubled. Punch down and let it rest for 10-12 minutes. Divide into 2 equal parts. Pull off and make 9 buns from each half. Place in 2 round greased 8" or 9" pans. Cover and let rise until doubled ( about 1 hour). Bake at 375~ for 20-25 minutes.