Sweet Potato Sandwich Rolls

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Sweet Potato Sandwich Rolls

star rating (19) rate this recipe »
Published prior to 2008

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.

Dough
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

Topping
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.

Reviews

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  • star rating 04/17/2015
  • Meghan from OR
  • I wanted these to be 100% whole wheat so I took another commenter's advice and used 12oz. of white whole wheat flour and no AP flour. They rose beautifully and are soft and delicious. I will be making them again, definitely.
  • star rating 01/26/2015
  • Amy from Westchester, NY
  • Easy to make, came out beautifully. My 90 year old mother in law said they were perfect!
  • star rating 01/26/2015
  • Amy from Westchester, NY
  • Easy to make, came out beautifully. My 90 year old mother in law said they were perfect!
  • star rating 01/04/2015
  • Tondie87 from KAF Community
  • This is the first time I have attempted to bake rolls. They come out perfect definitely will be a family staple for me
  • star rating 02/17/2013
  • Wayde from Collegeville, PA
  • I've been using this recipe to make sandwich roll-ups for my daughter to take for dinner when late school play rehearsals are scheduled. I add a tablespoon of honey to the warm water and proof the yeast before adding in the other ingredients? After the rise I divide into 8 pieces and roll into a rectangle, then roll up my sandwich fixins, let rise again, then brush with the egg wash and bake as directed. So far have used ham and cheese and turkey and cheese for the sandwich fillings but may give PBJ or nutella a try sometime (may even try a fluffernutter!).
    If you like the process of proofing the yeast and get good results, then continue that process. If you'd like to streamline your time in the kitchen - then add the instant yeast right along with the dry ingredients. What a great variation to make your signature sandwich roll-ups - happy baking! Irene@KAF
  • star rating 12/06/2011
  • CookinATX from KAF Community
  • I was the "bread roll lady" for 15 family members at Thanksgiving. These rolls were one of three recipes I took on a 3.5 hour trip, so I par-baked them 80%. Everyone commented on how beautiful they looked. I divided the dough into 16 pieces, shaped into knots, baked in 2 - 8" round cake pans. The egg wash and sesame sprinkles really made them look fancy. I baked my sweet potato in the toaster oven, so I added a bit more water than the recipe indicates. (You gotta' figure that baked 'taters will be a little drier than boiled.) For taste, my sweet potato was not very sweet. I added a Tbsp of honey, and would personally prefer them with even more honey (maybe 3 Tbsps total). However, they were light and moist and gorgeous. I will definitely make them again!
  • star rating 11/21/2011
  • sueskay from KAF Community
  • We had some leftover sweet potatoes from dinner last night, do my husband jokingly said "Why don't you make some sweet potato bread?" So I chose this recipe, but made it as a loaf as well. Wow, was it great, so I made a second one as well. My sweet potatoes weren't very sweet, so I added a tablespoon of brown sugar to the recipe, and it did the trick. This is definitely a keeper!
  • star rating 04/27/2011
  • janetpbenson from KAF Community
  • I was looking for recipes to use the remainder of an abundance of sweet potatoes and happened across this one. The flavor of these rolls is wonderful, and they looked like them came from a professional bakery! My sister still doesn't believe that I actually made these.
  • star rating 04/07/2011
  • Joybeth from KAF Community
  • I agree with Diem; I didn't add the extra flour and the dough was still too stiff. On the other hand, the two of us (both being in California) could be faced with a dry climate issue that's affecting the recipe. My rolls didn't brown properly, though I did leave out the powdered milk (not sure if that would affect browning.) That said...the rolls came out soft and delicious, with just the right ratio of whole wheat to white flour. The sweet potato flavor is subtle enough tha of t you probably wouldn't consciously notice it if you didn't know they were sweet potato rolls, but adds nice complexity. I was tempted to add a little brown sugar to the dough but was glad I didn't; they have just the right amount of sweetness. My husband and I used these for pulled pork sandwiches and he loved them, too.
  • star rating 02/09/2011
  • MrPuppersDog from KAF Community
  • These rolls tasted okay. I wasn't paying attention when making the dough and added 2 oz of water over the above 4 oz listed but I think the rolls came out fine regardless. However, when baking the rolls the internal temperature of the rolls reached 190 F before the tops browned. I wasn't sure if I should leave them to bake longer or if I should take the out. I noticed that the bottoms were getting brown and so I removed them. Should I have left them in the oven until their tops browned? I was pretty disappointed they didn't come out looking more like the photo, but hey, in all honesty, I'm used to that.
    We're here to bring your baked goods to picture perfect status! Sounds like you adjusted the flour to meet the increased liquid - If the bottoms of the rolls were brown enough for you, it was probably best to remove them from the oven. If you are striving for a more "finished" roll top, consider brushing with an egg wash to help with browning and appearance. Irene @ KAF
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