Ready in 1h
Try this James Beard Sweet Potato Rolls recipe, or contribute your own.
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
Kristin60 3y agoAbout every five years I get brave and try my hand at yeast bread, usually getting stymied at the rising part. Did not have that problem here--it was easy to make and rose nicely. I made this recipe as two loaves, using butternut squash instead of sweet potatoes. It made a very, very, light bread which I can see now would have been perfect as rolls. As bread, it was just too light for much more than toast--UNTIL--in trying to use it up fast, I decided to make french toast with it. I don't love french toast, but this bread made the lightest, yummiest french toast I've ever had, with the butter and maple syrup bringing out the subtle butternut squash flavor.
Roddyt 7y agoI've made these rolls every Thanksgiving (and then some) for over 20 years. They are very popular. I was going to enter this recipe myself and found it here already.