James Beard Sweet Potato Rolls
* exported from bigoven * 
 
 
recipe by :emeril lagasse 
serving size :24 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
2   packages yeast - --1/4 oz ea
1/4 cup  sugar
1/2 cup  warm water --110 to 115 degrees
3 Tbsp  melted butter
1 Tbsp  salt
2   eggs --plus
1   egg --beaten together with
2 Tbsp  heavy cream
3 cup  flour - --to 3 1/2 cups
1/2 cup  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 
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. 
 
recipe source: essence of emeril 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
-- 
(ID: 5357) Mirror: rec.food.recipes: Mon, Nov 1, 2004


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