James Beard Sweet Potato Rolls

Total Time:
2 hr 35 min
Prep:
15 min
Inactive:
2 hr
Cook:
20 min

Yield:
2 dozen rolls
Level:
Intermediate

Ingredients
  • 2 packages of yeast (1/4-ounce packages)
  • 1/4 cup sugar
  • 1/2 cup water (110 to 115 degrees)
  • 3 tablespoons melted butter
  • 1 tablespoon salt
  • 3 eggs, one of which is beaten together with 2 tablespoons heavy cream
  • 3 to 3 1/2 cups flour
  • 1/2 cup cooked mashed sweet potatoes
Directions

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 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.

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.

Preheat oven to 375 degrees F.

Brush the rolls with the beaten egg and cream mixture.

Bake for 20 minutes.


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