Recipe - James Beard Sweet Potato Rolls

2 pack Yeast ; (One fourth ounce ea)
One fourth cup Sugar
One half cup Warm water; (110 to 115
degrees)
3 tablespoon Melted butter
1 tablespoon Salt
2 Eggs; plus
1 Egg; beaten together with
2 tablespoon Heavy cream
3 cup Flour ; (to 3 One half cups)
One half cup Mashed sweet potatoes

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 ballsized 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 # EE2222 broadcast 10221997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11121997

Recipe by: Emeril Lagasse