Sweet potato ginger rolls

 
                         SWEET POTATO GINGER ROLLS
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Active dry yeast
    2       tb           Sugar
    2       tb           Dry milk -- nonfat
    1       tb           Fresh gingerroot -- grated
    1       t            Orange rind -- grated
    1       t            Coarse salt
      1/8   ts           Nutmeg -- grated
    2       tb           Butter -- soft
      3/4   c            Sweet potato -- mashed
    3 1/2   c            Flour -- all-purpose
    1                    Egg -- beaten w/ 1 tsp
                         water
                         Sesame seeds
 
   In a medium-size bowl dissolve the yeast in 1/4 cup of
   lukewarm water. Combine the sugar and dry milk with 1
   cup of warm water and add to the yeast along with the
   grated ginger, orange rind, salt, and nutmeg. Whip the
   butter into the mashed potatoes and combine with yeast
   mixture. Stir the flour in and then beat the mixture
   for 1 minute. Cover the bowl with plastic wrap and
   place over a pan of warm water to rise until double in
   volume, about 45 minutes.
   
   Tum out onto a floured work surface, punch down, and
   knead very lightly a few turns. Pull off pieces of
   dough slightly smaller than a Ping-Pong ball and,
   since they will be very sticky, just roll lightly with
   floured hands to form a ball. Arrange on one or two
   greased baking sheets large enough to hold the three
   dozen rolls side by side without crowding. Cover with
   a kitchen towel and let rise in a warm place for 30
   minutes. Paint with the beaten egg and sprinkle sesame
   seeds on top. Bake in a preheated 350-degree oven for
   25 minutes. Serve warm.
  
 
 
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