Spiced sweet potato dinner rolls
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Spiced sweet potato dinner rolls
  Sweet    Potato    Dinner    Rolls  
Last updated 6/12/2012 1:24:12 AM. Recipe ID 57636. Report a problem with this recipe.
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      Title: Spiced sweet potato dinner rolls
 Categories: Breads
      Yield: 24 Rolls
      3 c  Bread Flour
      2 pk Rapid Rise Yeast
      1 ts Salt
      1 tb Sugar
      1 tb Pumpkin Pie Spice
      1 lg Sweet Potato; baked,peeled
           - and mashed or 1 cup solid
           -packed pumpkin
    1/2 c  Frozen Egg Substitute
    3/4 c  Hot Skim Milk (120 degrees)
  1 1/2 c  Whole Wheat Flour
      1    Egg White;lightly beaten &
           -mixed with 1 tsp water.
           Sesame Seeds; optional
  Lightly coat a baking sheet with cookin spray and set aside. In a food
  processor or heavy duty stand mixer, combine 3 c of the bread flour,
  the yeast, salt, sugar, and pumpkin pie spice. Process until well
  combined. Add the mashed sweet potato or pumpkin pack, and the egg
  substitute. Process for 20 seconds. With the machine running, add the
  hot skim milk. Process or knead to make a soft dough that isn't
  sticky, adding more whole wheat flour in 1/4 cup increments as
  necessary. Knead for 1 minute in a food processor, 10-12 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 plastic
  bag that has been coated with vegetable spray, seal, and let double
  in volume. Punch down. Pinch off a piece of dough about the size of a
  small egg and shape with the palms of your hands into a round. Place
  on the prepared baking sheet leaving about 1" between each roll.
  Repeat with the remaining dough. Let double again. Preheat the oven
  to 400 degrees. 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 RapidRise 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 tsp per a
  single package measurement.

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Recipe ID 57636 (Apr 03, 2005)

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