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Honey Graham-sweet Potato Rolls (apfri)

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Sweet potat, Yeast bread 1 Servings

INGREDIENTS

1 c All-purpose flour
1 1/2 c Whole wheat flour
3/4 t Salt
1 Quick-rising yeast
1/3 c Melted butter
1/2 c Cooked mashed sweet
potatoes canned
1/3 c Honey
1 1/2 c Graham cracker
2 T Vegetable oil crumbs
1 Egg white
1/3 c Liquid, *see note

INSTRUCTIONS

Reserve: 1/3 cup syrup from canned sweet potatoes, or substitute
water.  To Make Dough: Place flours, salt, and yeast in a food
processor with  the metal blade and pulse to combine. Add sweet
potatoes, honey,  vegetable oil, and egg white and process until
blended. Heat syrup or  water to 125 or 130F., or until very hot to the
touch. With the motor  running, slowly pour the hot liquid through the
feed tube, holding  back a little to see if the dough forms a ball.
Process until the  dough begins to leave the sides of the bowl and
forms a ball.  Add the last liquid only if necessary. Process 1 minute
to knead.  Dough should be sticky. Remove to a lightly floured surface
and knead  lightly. Shape into a ball.  To Rise at Room Temperature:
Coat a large bowl with oil and place  dough in bowl, turning to coat
all sides. Cover with a damp towel.  Let rise in a warm place for about
1 hour, or until double in size  and a hole remains when dough is poked
with your finger.  To Shape and Coat: Grease or spray a 9-inch cake
pan. Punch dough  down and turn out onto lightly floured surface and
knead a few times  until smooth. Divide dough into 12 equal portions
and roll each piece  into a ball.  To make coating, in a small bowl,
mix butter and honey. Place graham  cracker crumbs in a plastic bag.
Roll each ball in butter-honey  mixture and then shake in graham
cracker crumbs to coat. Place close  together in prepared pan. Let
stand 10 minutes. To Bake: Preheat oven  to 4000F.  Bake for 25 to 30
minutes, or until golden brown. Let stand 10  minutes. Invert onto
serving plate or sheet of foil and turn right  side up. (Cooled rolls
may be refrigerated overnight or frozen up to  one month. Reheat,
uncovered, at 400F. for 8 to 10 minutes.) Serve  warm with butter, if
desired.  Makes: 12 rolls. EACH Calories: 250; Fat: 5 g; Cholesterol:
16 mg;  Sodium: 248    mg.  The Sweet Potato Cafe : Links to yam
recipes on the internet run by  Pamela S. Weston Wstnhouse@aol.com at
http://www.sweetpotatoblessings.com/ Hanneman/Buster/MasterCook  Notes:
US Army Wellness Newsletter
http://carlisle-www.army.mil/apfri/alive8/honeygrm.htm  Recipe by:
APFRI recipes: "Alive"  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 25, 1998

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