Sweet Potato Sandwich Rolls
Ingredients- 1/2 - 1 cup water
- 2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 1 egg
- 3/4 cup cooked, mashed sweet potato (1 medium)
- 1/4 cup milk
- 1 cup (4 ounces) whole wheat or white whole wheat
- 2 1/4 to 2 1/2 cups (9 5/8 to 10 5/8 ounces) Unbleached All-Purpose Flour
- Topping;
- 1 large egg beaten with 1 tablespoon water
- 1/4 cup sesame seeds
Instructions
- To make the dough: Place all of the ingredients (holding back 1/2 cup of the water and all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. Mix until a soft, but not sticky dough forms. Add more water if too dry or more flour if too wet. Knead the dough for 6 minutes. Place in a large, greased bowl, cover and let rise for 45 minutes to 1 hour until doubled in volume.
- Deflate the dough and divide into 6 pieces for large rolls or 9 pieces for a medium sized rolls. Roll each piece into a ball, then flatten it to make it 3/4-inch thick or roll each piece into a 12 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 30 - 45 minutes, until almost doubled.
- Brush tops with the beaten egg and sprinkle with sesame seeds.
- Bake in a preheated 375°F oven for 17 to 19 minutes, until tops are golden and the centers read above 190°F. Remove rolls from oven and cool on a wire rack for 5 minutes, then remove from pan to wire racks to cool completely.
