
Super-Special Sweet Potato Rolls
Dough
1/2 cup water
2 teaspoons or 1 packet Red Star Platinum yeast
2 tablespoons butter, softened
1 teaspoon salt
1 large egg
3/4 cup cooked, mashed sweet potato (1 medium)
1/4 cup nonfat dry milk
1 cup whole wheat flour (regular flour can be substituted, or a white whole wheat)
2 1/4 to 2 1/2 cups unbleached all-purpose flour
Topping
1 egg beaten with 1 tablespoon water
Poppy or sesame seeds

Directions: Put the water and yeast in the EZ DOH bucket. Stir and let sit for 1-2 minutes. Add remaining ingredients and EZ DOH-it till the dough if soft, but not sticky (Feel free to add additional flour if necessary). This process should take 3-4 minutes. Remove the dough from the bucket, spray the bucket and return the dough. Cover and let rise until the dough is doubled (30-45 minutes).
Remove the dough from the bucket and divide into 8 pieces. Roll each piece into a 12” rope. Form each rope into a Kaiser roll shape (see below). Place the rolls on a cookie sheet sprayed lightly with cooking spray. Cover loosely with a towel or greased plastic wrap. Let rise for 20-30 minutes. (Preheat your oven to 375 at this time) Brush the top of the rolls with the beaten egg mixture and follow with a sprinkling of poppy or sesame seeds, if desired.
Bake in preheated oven for 15-20 minutes. The tops of the rolls should be a “cheeky” brown color when you remove them from the oven. Slide the rolls off the pan and place on cooling rack. Cool at least 10 minutes before enjoying! Makes 8 rolls.

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