James Beard Sweet Potato Rolls

Title:
James Beard Sweet Potato Rolls

Yield:
24 Servings

Categories:
Breads/,
Rolls




Ingredients:





     2 pk Yeast -; (1/4 oz ea)


   1/4 c  Sugar


   1/2 c  Warm water; (110 to 115


          -degrees)


     3 tb Melted butter


     1 tb Salt


     2    Eggs; plus


     1    Egg; beaten together with


     2 tb Heavy cream


     3 c  Flour -; (to 3 1/2 cups)


   1/2 c  Mashed sweet potatoes






 Preheat oven to 375 degrees.


 


 In a bowl combine yeast with 1 tablespoon of sugar and warm water, let


 proof for 5 minutes. Add remaining sugar, butter, salt, and 2 of the eggs


 to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a


 time, and then stir in the sweet potato. Turn out onto a floured surface


 and knead for 2 to 3 minutes adding only enough flour to prevent it for


 sticking to the board. When the dough is smooth and springy, shape it into


 a ball. Place in a oiled bowl, and coat the dough completely with oil.


 Cover bowl with plastic wrap and let sit in a warm place until it doubles


 in size, about 1 hour.


 


 Punch down the dough and shape into 2 dozen golf ball-sized balls. Place


 them on a buttered cookie sheet about 2 inches apart. Cover and let rise


 until doubled in size. Brush the rolls with the beaten egg and cream


 mixture. Bake at 375 degrees for 20 minutes.


 


 This recipe yields 2 dozen rolls.


 


 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD


 NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their


 Web-Site - http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-12-1997


 


 Recipe by: Emeril Lagasse