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| James Beard Sweet Potato Rolls Recipe |
Category: Breads / Rolls
Rating:
N/A
Servings: 24
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Ingredients
2 pkg yeast -; (1/4 oz ea)
1/4 cup sugar
1/2 cup warm water; (110 to 115 degrees)
3 tablespoon melted butter
1 tablespoon salt
2 eggs; plus
1 egg; beaten together with
2 tablespoon heavy cream
3 cup flour -; (to 3 1/2 cups)
1/2 cup mashed sweet potatoes
Cooking Directions:
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
rolls
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