James Beard Sweet Potato Rolls Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 package: Yeast, 1/4 ounce packages
1/4 cup: Sugar,
1/2 cup: Water (110, 115 degrees)
3 tbsp: Melted butter,
1 tbsp: Salt,
3: Eggs, one of which is
Beaten together with 2,
TB heavy cream,
3: To 3 1/2 cups flour,
1/2 cup: 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- 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
ESSENCE OF EMERIL SHOW #EE2222
Source from luhu.jp
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
ESSENCE OF EMERIL SHOW #EE2222
Source from luhu.jp
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Emeril