Home Bread-Bakers v098.n059.19

Sweet Potato Rolls

"Mega-bytes" <mega-bytes@email.msn.com>
Sun, 16 Aug 1998 08:32:43 -0400
Don't These sound yummy?


                     *  Exported from  MasterCook  *

                            Sweet Potato Rolls

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pound         sweet potatoes -- peeled, quartered
   2      envelopes     fast-rising yeast
     1/4  cup           sugar
   1 1/2  cup           (3 sticks) unsalted butter -- melted
   1      cup           honey
     1/4  cup           vegetable oil
   2                    eggs -- beaten to blend
   2      teaspoons     salt
   3      cups          all purpose flour
   4      cups          (about) whole wheat flour
   4      cups          graham cracker crumbs

Cook potatoes in large saucepan of simmering water until tender, about 20
minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium
bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to

Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let
yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup
melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until
smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in
enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky
dough. Turn dough out onto lightly floured surface and knead until smooth
and elastic, adding more whole wheat flour if sticky.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover
bowl with kitchen towel. Let dough rise in warm draft-free area until
doubled in volume, about 30 minutes.

Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough
down. Turn dough out onto lightly floured surface and knead until smooth.
Divide dough into thirds. Cut each third into 12 pieces. Roll each piece
into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well
blended. Dip each dough ball into honey mixture and then roll in graham
cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close
together. Let stand 10 minutes. Bake until golden brown, about 25 minutes.
(Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate
1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm.

Makes 3 dozen

Bon Appétit

October 1991
Anne White: Orlando, Florida
MC formatted by Martha Hicks and Buster

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