|4.9028573 (19)||rate this recipe »|
I'll confess, I have an ambivalent relationship with sweet potatoes. I know they're incredibly good for me, filled with vitamin A and carotene. But I just don't gravitate toward them the way some people I know (particularly my Weight Watchers compadres) do. It must be that I'm still reacting to some of the sickly-sweet, marshmallow-topped casseroles I encountered growing up.
I've found I like sweet potatoes best when they aren't made any more sweet. I knew the texture and moisture of a baked sweet potato would do good things for bread, and decided to try them in a hearty sandwich roll instead of trying to make dessert out of them.
The results were beautiful to look at, and a delight to eat. Soft without being squishy, flavorful without being cute, these rolls are perfect with some sliced turkey and perhaps a bit of cranberry sauce. These rolls would do a great job with any kind of filling, from roast beef with horseradish to grilled vegetables and cheese.
1/2 cup (4 ounces) water
2 teaspoons instant yeast
2 tablespoons (1 ounce) soft butter
1 teaspoon salt
1 large egg
3/4 cup cooked, mashed sweet potato (1 medium)
1/4 cup (1 ounce) Baker's Special Dry Milk or nonfat dry milk
1 cup (4 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
2 1/4 to 2 1/2 cups (9 5/8 to 10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water
1/4 cup (1 1/4 ounces) sesame seeds (optional)
To make the dough: Place all of the ingredients (holding back 1/2 cup of the all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. Mix until you've form a soft, but not sticky dough. Add more flour from your reserved amount if needed to achieve the correct consistency. Knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy.
To shape and finish the rolls: After the first rise, deflate the dough and divide it into 6 pieces. You can roll each piece into a ball, then flatten it to make it 3/4-inch thick (this give it a large enough diameter to fit your sandwich on after baking). Or you can roll each piece into a 12- to 14-inch rope, and form into a Kaiser roll shape. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. Brush the tops of the rolls with the beaten egg, and sprinkle with sesame seeds, if using.
Bake in a preheated 375°F oven for 17 to 19 minutes, until the tops are a rich golden brown color, and the centers read above 190°F when measured with an instant-read thermometer. Remove the rolls from the oven and cool on a rack for 5 minutes, before removing from the pan and returning to the rack to cool completely. Yield: 6 large sandwich rolls.
Nutrition information per serving (1 roll, 241g): 20g whole grains, 328 cal, 6g fat, 12g protein, 57g carbohydrates, 5g dietary fiber, 45mg cholesterol, 430mg sodium, 257mg potassium, 6612RE vitamin A, 9mg vitamin C, 3mg iron, 92mg calcium, 89mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XVII, No. 5, Autumn 2006 issue.