James beard sweet potato rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Yeast (1/4 ounce packages) |
| ¼ | cup | Sugar |
| ½ | cup | Water (110 - 115 degrees) |
| 3 | tablespoons | Melted butter |
| 1 | tablespoon | Salt |
| 3 | Eggs - one of which is | |
| Beaten together with 2 | ||
| TB heavy cream | ||
| 3 | To 3 1/2 cups flour | |
| ½ | cup | Mashed sweet potatoes |
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- 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.
Yield: 2 dozen rolls
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