| 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 |
ts |
Salt |
| 1 |
pk |
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 |
tb |
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://members.aol.com/SPVine/cafe4.htm
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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