James Beard Sweet Potato Rolls

Recipe Ingredients

2		Yeast - (1/4 oz ea)
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	118ml	Warm water - (110 to 115 degrees)
3 tablespoons	45ml	Melted butter
1 tablespoon	15ml	Salt
2		Eggs - plus
1		Egg - beaten together with
2 tablespoons	30ml	Heavy cream
3 cups	187g / 6.6oz	Flour - (to 3 1/2 cups)
1/2 cup	118ml	Mashed sweet potatoes

Recipe Instructions

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.

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

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