James Beard Sweet Potato Rolls
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 an 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.
Preheat oven to 375 degrees F.
Brush the rolls with the beaten egg and cream mixture.
Bake for 20 minutes.
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