Free Recipe James Beard Sweet Potato Rolls
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 24
Ingredients for James Beard Sweet Potato Rolls Recipe
2 pk Yeast -; (1/4 oz ea)
1/4 c Sugar
1/2 c Warm water; (110 to 115
-degrees)
3 tb Melted butter
1 tb Salt
2 Eggs; plus
1 Egg; beaten together with
2 tb Heavy cream
3 c Flour -; (to 3 1/2 cups)
1/2 c Mashed sweet potatoes
James Beard Sweet Potato Rolls Preparation
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 with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2222 broadcast 10-22-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
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