The first time I made this recipe from American cookery writer James Beard they were a bit of a disaster; the dough was far too tacky.
Undeterred, I presumed that I had converted the cup measurements wrongly and I decided to have one more try. I added twice the amount of flour and they came out perfect.
They are small, slightly sweet little rolls that make a nice accompaniment to soups and salads.
SWEET POTATO ROLLS
14 g dried yeast
40 g sugar
125 ml warm water
3 tablespoons melted butter
1 teaspoon salt
500 g plain flour
100 g cooked mashed sweet potatoes
1 tablespoon groundnut oil
2 tablespoons double cream
few mixed seeds (opt)
In a large bowl combine the yeast with 1 tablespoon of sugar and the warm water. Set aside for 5 minutes until very frothy.
Add the remaining sugar, melted butter, salt and 2 of the eggs, stirring well to blend.
Mix in the flour and then the sweet potato, adding a little more flour if the mixture is too tacky.
Turn the dough onto a well floured surface and knead for 2 to 3 minutes adding just enough flour to make a smooth and springy dough.
Wash and thoroughly dry the bowl then rub the inside with the groundnut oil.
Shape the dough into a ball and place in the bowl, turning it over until the dough is completely covered with oil.
Cover the bowl with a clean tea towel and let it sit in a warm place until it doubles in size, about 1 hour.
Tip the dough out onto a light floured surface and knead it lightly.
Divide the dough into 18-20 golf ball sized balls and place them on lightly oiled baking sheets about 2 in apart. Cover with clean tea towels and live in a warm place to rise until doubled in size- about 30-45 minutes.
Meanwhile preheat oven to 190°C/Gas 5.
Mix the remaining egg with the double cream and use to glaze the rolls. Sprinkle the tops with a few seeds if using.
Bake in the oven for 20 minutes until golden. Cool on a wire rack.