* Exported from MasterCook *
Rolls, Sweet Potato
Recipe By : Cheryl Slocum
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Muffins/Rolls
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
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10 ozs sweet potato -- (one), peeled, cut into 1" pieces
4 cups water
3 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon salt
1/3 cup lowfat milk -- warmed to 100F
2 1/4 tsp active dry yeast
1 teaspoon sugar
3 cups white whole-wheat flour -- plus more for kneading
1 1/2 teaspoons caraway seeds -- divided
1 1/2 tablespoons butter -- melted
1/2 teaspoon flaky sea salt
Caraway seeds bring an earthy note to this healthy sweet potato
dinner roll recipe. Cumin or aniseed makes a great substitute, or
omit the seeds and sprinkle the tops with sea salt alone. This dough
starts out sticky, but the extra moisture as well as the vinegar help
soften the hearty whole-grain flour for a fluffy, soft interior.
Prep: 35 min
Ready In: 2:30
Place sweet potato and water in a medium saucepan; bring to a boil
over high heat. Reduce heat to maintain a simmer and cook until the
sweet potato is tender, 10 to 12 minutes. Reserve 1/4 cup cooking
liquid in a small bowl. Drain and transfer the sweet potato to a food
processor. Add oil, vinegar and salt and puree, scraping down the
sides of the bowl as needed, until smooth, about 1 minute. Combine
warmed milk, yeast and sugar in a small bowl; let stand 5 minutes.
Add the yeast mixture, flour and 1 teaspoon caraway seeds to the food
processor. Pulse until a slightly sticky dough forms. If it is too
dry, add the reserved cooking liquid, 1 tablespoon at a time, with
the motor running, just until the dough forms a ball. Transfer the
dough to a lightly floured surface and knead for 2 minutes,
sprinkling with more flour if it sticks. Shape into a ball and
transfer to a bowl coated with cooking spray. Cover with plastic wrap
and let rise in a warm, draft-free place until the dough doubles in
size, about 1 hour. Coat a 9-by-13" baking pan with cooking spray.
Punch down the dough and divide into 15 equal pieces. Roll each piece
into a ball and place in the prepared pan. Cover with plastic wrap
and let rise until almost doubled, about 45 minutes. Preheat oven to
375F. Brush the rolls with butter and sprinkle with the remaining 1/2
teaspoon caraway seeds and flaky salt. Bake until light golden brown,
25 to 30 minutes. Let cool in the pan for 10 minutes. Turn out onto a
wire rack. Serve warm or at room temperature.
To make ahead: Store airtight for up to 1 day; reheat before serving.
Cal 136, Fat 4g, Carb 22g, Sod 241mg, Fiber 3g, Pro 4g
S(Internet address):
http://www.eatingwell.com/recipe/268755/sweet-potato-rolls/
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Per Serving (excluding unknown items): 131 Calories; 4g Fat (29.1%
calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber;
3mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0602