Spiced Sweet Potato Dinner Rolls

Name: Spiced Sweet Potato Dinner Rolls
Total time: P2H
Yield: 24
Cuisine: Fusion
Ingredients: bread flour; yeast, active dry; salt; sugar; pumpkin pie spice; sweet potatoes, or yams; liquid egg substitute; milk; whole-wheat flour; egg whites; sesame seeds

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

Ingredients

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	*

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

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.

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.

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.

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.

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.