* Exported from MasterCook *
Beard's Sweet Potato Rolls
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Potatoes
Amount Measure Ingredient -- Preparation Method
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8 ounces sweet potato
4 1/2 teaspoons active dry yeast -- (about two packets)
1/4 cup sugar -- divided
1/2 cup warm water -- (110 to 115F)
2 large eggs
3 tablespoons melted unsalted butter -- plus enough to grease pans
1 teaspoon salt
3 cups flour -- plus more for the work surface
oil
1. Prick the sweet potato all over with a fork, and microwave on high
for 5 minutes or until soft. Let cool, then peel and put mash it
until smooth. You should have 1/2 cup of flesh.
2. Combine the yeast with 1 tablespoon sugar and the warm water in
the bowl of a stand mixer; proof for 5 minutes, until the yeast
bubbles and foams.
3. Add 2 eggs and beat on low speed, then add the remaining 3
tablespoons of sugar, the butter and salt. Beat on low speed for
about 2 minutes, then add the sweet potato and beat for about 1
minute. Add 1 cup of the flour at a time, beating to form a slightly
stiff dough that pulls away from the sides of the bowl; add flour as needed.
4. Lightly flour a work surface. Transfer the dough to the prepared
surface; knead for 2 to 3 minutes, adding only enough flour to
prevent the dough sticking to the countertop. It should still be
tacky to the touch but should not stick to your hands. When it is
smooth and springy, shape it into a ball.
5. Lightly oil the inside of a large bowl, then place the dough in
it, turning it to coat evenly. Cover the bowl with plastic wrap; let
the dough rest for about 1 hour or until it has doubled in size. The
dough will be ready when you can push 2 fingers into it and the
indentations remain.
6. Use a little melted butter to lightly grease the inside of 2 glass
pie plates or round 9-10" cake pans. Punch down the dough and divide
it into 3 equal pieces. Divide each piece into 8 golf ball-size
pieces, for a total of 24. Roll into balls, then arrange them in the
prepared pie plates. Cover with plastic wrap; let the rolls rise for
45 minutes to 1 hour or until doubled in size.
7. Preheat the oven to 375F. Beat the remaining egg, then brush it on
the rolls. Bake them for 15 to 20 minutes or until they are a deep
golden brown on the top and bottom. Let cool slightly in the pie
plates, then cover loosely with aluminum foil and serve warm, letting
diners pull them directly out of the plates.
Note: You can make these rolls up to 2 weeks ahead of time by baking
them 10-12 minutes, until fully puffed but just starting to turn a
pale golden brown. Let cool to room temperature in the pie plates,
then wrap the rolls and plate in a double layer of plastic wrap. Wrap
in two layers of aluminum foil; then freeze. To serve, take the rolls
out of the freezer at least 2 hours ahead of time and let them come
to room temperature, then unwrap and bake for 5 to 10 more minutes or
until they are a deep golden brown.
Makes 24 2" rolls
Source:
"Adapted from James Beard's recipe 'Beard on Bread'"
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Per Serving (excluding unknown items): 93 Calories; 2g Fat (20.0%
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Per roll: 91 calories, 2 g fat, 1 g saturated fat, 3 g
protein, 15 g carb, 26 mg cholesterol, 106 mg sodium, 1 g fiber, 3 g sugar.