Sweet potato ginger rolls
36 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Active dry yeast |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Dry milk; nonfat |
| 1 | tablespoon | Fresh gingerroot; grated |
| 1 | teaspoon | Orange rind; grated |
| 1 | teaspoon | Coarse salt |
| ⅛ | teaspoon | Nutmeg; grated |
| 2 | tablespoons | Butter; soft |
| ¾ | cup | Sweet potato; mashed |
| 3½ | cup | Flour; all-purpose |
| 1 | Egg; beaten w/ 1 tsp water | |
| Sesame seeds | ||
Directions
In a medium-size bowl dissolve the yeast in ¼ cup of lukewarm water.
Combine the sugar and dry milk with 1 cup of warm water and add to the yeast along with the grated ginger, orange rind, salt, and nutmeg.
Whip the butter into the mashed potatoes and combine with yeast mixture. Stir the flour in and then beat the mixture for 1 minute.
Cover the bowl with plastic wrap and place over a pan of warm water to rise until double in volume, about 45 minutes.
Tum out onto a floured work surface, punch down, and knead very lightly a few turns. Pull off pieces of dough slightly smaller than a Ping-Pong ball and, since they will be very sticky, just roll lightly with floured hands to form a ball. Arrange on one or two greased baking sheets large enough to hold the three dozen rolls side by side without crowding. Cover with a kitchen towel and let rise in a warm place for 30 minutes. Paint with the beaten egg and sprinkle sesame seeds on top.
Bake in a preheated 350-degree oven for 25 minutes. Serve warm.
** Christmas Memories with Recipes ** edited by Maron L. Waxman
1st edition // 1988
posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95