Sweet Potato Bubble Rolls Recipe
Ingredients
| 3 cups all-purpose flour, divided | ||
| Whole wheat flour | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Orange rind | 1 Teaspoon, grated | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Dry yeast | 1 | |
| Skim milk | 1 Cup (16 tbs) | |
| 1 cup canned mashed, unsweetened sweet potato | ||
| Margarine | 2 Tablespoon | |
| 1 egg, lightly beaten | ||
| All purpose flour | 1 Tablespoon | |
| Vegetable cooking spray | ||
| 1 egg white, lightly beaten | ||
| Water | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
Combine 1 cup all-purpose flour and next 8 ingredients in a large bowl; stir well.
Set aside.
Combine milk, mashed sweet potato, and margarine in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add sweet potato mixture and egg to flour mixture, beating at low speed of an electric mixer until blended.
Beat an additional 2 minutes at medium speed.
Gradually add 3/4 cup all-purpose flour, beating 2 minutes at medium speed.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 4 equal portions; shape each portion into 6 balls.
Place dough in a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Combine egg white and water in a small bowl; brush over rolls.
Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over rolls.
Bake at 350° for 20 minutes.
Remove from pan immediately; let cool slightly on wire racks.
Set aside.
Combine milk, mashed sweet potato, and margarine in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add sweet potato mixture and egg to flour mixture, beating at low speed of an electric mixer until blended.
Beat an additional 2 minutes at medium speed.
Gradually add 3/4 cup all-purpose flour, beating 2 minutes at medium speed.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 4 equal portions; shape each portion into 6 balls.
Place dough in a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Combine egg white and water in a small bowl; brush over rolls.
Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over rolls.
Bake at 350° for 20 minutes.
Remove from pan immediately; let cool slightly on wire racks.
Chef
