This recipe is from my mom, Lorinda, and she says they're delicious and fun. Shaping was a little time-consuming but she said it got easier with practice. She said:
This morning I baked these wonderful sweet potato kaiser rolls. Healthy and colorful! Great for hoagie sandwiches or a simple turkey sandwich. I used one to make a turkey, cheese, lettuce sandwich and spread on a plum jam and a bit of honey mustard sauce. It tasted good to me! Try it! You'll like it!
Some notes: I kept back 1 1/2 cups of flour.... just in case it was too dry. Also, I think you could use real potatoes. I'm going to try that soon, but the the sweet potato was awesome. No extra sugar and the color is wonderful!
Some notes: I kept back 1 1/2 cups of flour.... just in case it was too dry. Also, I think you could use real potatoes. I'm going to try that soon, but the the sweet potato was awesome. No extra sugar and the color is wonderful!
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 (possibly less some)
Topping
1 large egg beaten with 1 tablespoon water
1/4 cup (1 1/4 ounces) sesame seeds (optional)
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 (possibly less some)
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 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.
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.
No comments:
Post a Comment