Sweet Potato Rolls
2 packages of yeast (1/4-ounce packages)
1/4 cup sugar
1/2 cup water (110 to 115 degrees)
3 tablespoons melted butter
1 tablespoon salt
3 eggs, one of which is beaten together with 2 tablespoons heavy cream
3 to 3 1/2 cups flour
1/2 cup cooked mashed sweet potatoes
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 an 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.
Preheat oven to 375 degrees F.
Brush the rolls with the beaten egg and cream mixture.
Bake for 20 minutes.
James Beard
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