James Beard Sweet Potato Rolls

1. Amount Measure Ingredient — Preparation Method
2. —— ————- ——————————–
3. 2 packages Yeast – –1/4 oz ea
4. 1/4 cup Sugar
5. 1/2 cup Warm water –110 to 115 degrees
6. 3 tablespoon Melted butter
7. 1 tablespoon Salt
8. 2 Eggs –plus
9. 1 Egg –beaten together with
10. 2 tablespoon Heavy cream
11. 3 cups Flour – –to 3 1/2 cups
12. 1/2 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 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.