James Beard Sweet Potato Rolls
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James Beard Sweet Potato Rolls
  Sweet    Potato    Rolls  
Last updated 6/12/2012 12:59:10 AM. Recipe ID 22077. Report a problem with this recipe.
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      Title: James beard sweet potato rolls
 Categories: E.
      Yield: 4 Servings
 
      2 pk Yeast (1/4 ounce packages)
    1/4 c  Sugar
    1/2 c  Water (110 - 115 degrees)
      3 tb Melted butter
      1 tb Salt
      3    Eggs - one of which is
           Beaten together with 2
           TB heavy cream
      3    To 3 1/2 cups flour
    1/2 c  Mashed sweet potatoes
 
  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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Recipe ID 22077 (Apr 03, 2005)

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