Friday, August 31, 2012

Sweet Potato Rolls

The sweet potato in these soft dinner rolls provides fiber without the crunch or dryness you think fiber adds.  So ease back into the rigors of school days without feeling like you are giving your family homework.  Made a little larger, these rolls are great for sandwiches in an enviable brown bag lunch.

Bake an extra sweet potato next time you are serving them at dinner or microwave one that is about 4 1/2 inches long to yield the amount you will need in this recipe.  These rolls are easy even without a bread machine since they need little attention after mixing.  Both methods are included here. 

Sweet Potato Rolls (Yeasted)
Adapted from

Yield: 12 large sandwich size or 16 small dinner rolls
1 small sweet potato cooked, peeled and mashed, about 1/2 cup
1/2 cup tepid water
2 egg whites
1 whole egg
3 tablespoons softened butter
3 tablespoons sugar
1 teaspoon salt
2 cups white whole wheat flour
1 1/2 cups bread flour
2 1/4 teaspoons dry yeast

Bread Machine Method
  1. Place ingredients in bread machine pan in the order listed (or according to your machine’s layering instructions).  Use the dough cycle to create a light orange dough. 
  2. When dough cycle is complete, use floured hands to scoop out portions.  Roll and pinch onto round balls and place on a greased cookie sheet for separate rolls or 2 greased pie plates for rolls with soft, connected sides.  Make balls a little larger than the size of a ping pong ball for dinner rolls.  For sandwich or hamburger rolls, make balls about 1/3 larger.
  3. Cover dough balls with a clean dishtowel and allow to rise about 40 minutes.  Preheat oven to 375˚F while rolls rise to about double in size.  Bake at 375˚F for 15 minutes.  If you are using pie plates, you may need to bake an additional 2-3 minutes.  Remove rolls from pan and let cool slightly before serving.  Fully cooled rolls can be lightly toasted for sandwiches and hamburgers. 

Hand Method
  1.  In a large bowl combine water, 1 tablespoon of sugar and yeast and let stand 5 minutes to allow the yeast to bloom.  
  2. Add all ingredients except flours and mix well (by hand or with a mixer on low.)  
  3. Stir in bread flour and 1 cup white whole wheat flour.  With last cup of flour in reserve, turn dough out onto a floured board.  
  4. Knead dough 4-5 minutes working in remaining flour to form a soft, non-sticky dough.  
  5. Wipe out mixing bowl and insert dough ball.  Cover with plastic wrap and allow to rise in a non-drafty spot for one hour.  
  6. Proceed from step 2, in bread machine instructions above to form and bake rolls. 

Fresh rolls that will not be enjoyed within a day or two can be frozen for up to three months.  For maximum freshness, freeze as soon as rolls are cool.