| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads/, Rolls |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast -; (1/4 oz ea) |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Warm water; (110 to 115 degrees) |
| 3 |
tb |
Melted butter |
| 1 |
tb |
Salt |
| 2 |
|
Eggs; plus |
| 1 |
|
Egg; beaten together with |
| 2 |
tb |
Heavy cream |
| 3 |
c |
Flour -; (to 3 1/2 cups) |
| 1/2 |
c |
Mashed sweet potatoes |
INSTRUCTIONS
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1997
Recipe by: Emeril Lagasse
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