Side Pannel
James Beard Sweet Potato Rolls
James Beard Sweet Potato Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rolls
Ingredients List
- 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
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.
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.
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