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Spiced Sweet Potato Dinner Rolls

 
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310

Turned out very fluffy, hot out of the oven I ate about 5 of them right away. Lightly warm spiced with sweetness from the sweet potato. You won't find these in any store.

Yield

24

servings

Prep

30

min

Cook

20

min

Ready

120

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

3 cups bread flour
2 packages yeast, active dry
rapid rise
1 teaspoon salt
1 tablespoon sugar
1 tablespoon pumpkin pie spice
1 large sweet potatoes, or yams
baked and mashed, or 1 cup solid packed pumpkin
½ cup liquid egg substitute
frozen, defrosted
¾ cup milk
skim, hot (120 F)
1 ½ cups whole-wheat flour
glaze
1 large egg whites
ightly beaten and mixed with 1 teaspoon water
*
sesame seeds
optional
*

Directions

In a stand mixer, combine 3 cups of the bread flour, the yeast, salt, sugar, and pumpkin pie spice.

Gather together all the ingredients we need.
In a stand mixer,

Mix until well combined. Add the mashed sweet potato or pumpkin pack, and the egg substitute. Mix for 20 seconds.

Add the mashed sweet potato or pumpkin pack, and the egg.
Mix for 20 seconds.

With the machine running, add the hot skim milk. Knead to make a soft dough that isn't sticky, adding more whole wheat flour in ¼ cup increments as necessary.

With the machine running, add the hot skim milk.
Knead to make a soft dough that isn't sticky,

Knead for 8 to 10 minutes in a mixer.The dough should be very smooth and elastic and bounce back at you when gently pressed with a finger.

How the dough looks like.

Place the dough into a large bowl that has been coated with vegetable spray, cover with a clean and damp kitchen towel or a plastic wrap, and let double in volume.

Coat two large baking sheet with cooking spray.

Punch down. Divide the dough into half. Work with one at a time. Divide the dough into 12 equal portions.

Punch the doug down and knead a few times.
Divide each portion into 4 equal portions.

Roll each portion into a round. Place on one baking sheet coated with cooking spray, leaving about 1inch between each roll.

Roll each portion into a round.

Repeat with the remaining dough. Makes about 24 rolls.

Let double again. Preheat the oven to 400℉ (200℃).

Brush the top of each roll with the egg white glaze. Sprinkle the tops of the rolls with the optional sesame seeds.

Let dough double again.
Egg wash, sesame and poppy seeds for the final step.

Place on the middle rack of the oven.

Bake 15 -20 minutes until crisp and the bottoms sound hollow when tapped.

Cool on a wire rack. This bread freezes for about 3 months if tightly wrapped and kept airtight.

Freeze well.

Hmm. So gooood...
If you can't resist these lovely rolls, grab one and give it a try.

Note:

Regular yeast can be substituted if the Rapid Rise is unavailable.

Please allow for a longer rising time when using the regular yeast.

If you buy your yeast in bulk (it is cheaper this way) store in the freezer and allow approximately 2 to 2½ teaspoon per a single package measurement.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 1037% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 113mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 19% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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