Spiced Sweet Potato Dinner Rolls
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 servingsPrep
30 minCook
20 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
Mix until well combined. Add the mashed sweet potato or pumpkin pack, and the egg substitute. 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.
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.
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.
Roll each portion into a round. Place on one baking sheet coated with cooking spray, leaving about 1inch between each roll.
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.
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.
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.
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