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 - email@example.com ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 24|
|Calories from Fat: 37 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 101.6mg||31 %|
|Sodium 45mg||2 %|
|Potassium 74.1mg||2 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.1g|
|Protein 5g||7 %|
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Calories per serving: 145
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