1 Red-skinned sweet potato;
-(yam) (14- to
; 16-ounce)
1 c Half and half
6 tb Packed golden brown sugar
1 Envelope dry yeast
1/4 c Unsalted butter; melted,
-cooled (1/2
; stick)
2 ts Salt
1 ts Salt
1 ts Ground cardamom
3 1/4 c All purpose flour; (about)
3/4 c Dried cherries or golden
-raisins; (about 4 ounces)
1 lg Beaten egg; beaten to blend
; (glaze)
Pierce sweet potato in several places with fork. Place in microwave oven
and cook on High 7 minutes. Turn over and cook until very tender, about 7
minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4
cup mashed potato to large bowl of electric mixer fitted with whisk
attachment (reserve remaining potato for another use). Beat until potato is
very smooth.
Heat half and half and 1 tablespoon brown sugar in heavy small saucepan
over low heat until thermometer registers 105F. to 115F. Remove from heat.
Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves
and is slightly foamy, about 12 minutes.
Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted
butter, salt and cardamom to sweet potato in bowl and beat until smooth and
will blended. Add yeast mixture and mix until blended. At medium speed,
beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes
(dough will be soft). Turn out dough onto floured surface. Knead until
smooth and elastic, adding more flour by tablespoons if too sticky, about 6
minutes. Knead in dried cherries. Butter large bowl. Form dough into ball
and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel.
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2
hours.
Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured
surface. Divide dough in half. Using rolling pin, roll 1 dough piece to
12-inch-diameter round (if dough retracts during rolling, stop occasionally
and gently pull and stretch dough with fingertips, then continue rolling).
Repeat with remaining dough piece. Cut each round into 8 equal triangles.
Starting at wide end of triangle, roll up toward point of triangle,
stretching dough slightly with fingertips as triangle is rolled up. Brush
point lightly with glaze; press to seal. Place 8 rolls on each prepared
sheet, shaping into crescents and spacing evenly. Cover rolls with towel.
Let rise in warm draft-free area until light and puffy, about 45 minutes.
Position 1 rack in center and 1 rack in top third of oven; preheat to 400F.
Brush rolls with glaze. Bake until rolls are golden and sound hollow when
tapped on bottom, switching top and bottom baking sheets halfway through
baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead.
Wrap in foil;freeze. If desired, rewarm wrapped rolls in 350F. oven about
10 minutes.)
Makes 16 rolls.
Yields
1 servings