Spiced Sweet Potato Dinner Rolls (#1865)
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- 3 cups Bread Flour
- 2 packages Active Dry Yeast rapid rise
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Pumpkin Pie Spice
- 1 Sweet Potatoes, Or Yams large, baked and mashed OR 1 cup solid packed pumpkin
- 1/2 cup Liquid Egg Substitute frozen, defrosted
- 3/4 cup Milk skim, hot (120 F)
- 1 1/2 cups Whole Wheat Flour
- 1 Egg Whites ightly beaten and mixed with 1 teaspoon water
- 1 Sesame Seeds optional
- 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 1/4 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° f (200° c).
- 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 2 1/2 teaspoon per a single package measurement.