Found this recipe today while I was surfing around the King Arthur Flour website. Oh my does this look delicious! I can’t wait to give it a try! 🙂 (I’m thinking that my friend Mrs. Q might like this recipe)
Sweet Potato Sandwich Roll
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 watcher’s 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 would do a great job with any kind of filling, from roast beef with horseradish to grilled vegetables and cheese. -Susan Reid
1/2 cup (4 ounces) water
2 teaspoons instant yeast
2 tablespoon (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 (5 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
2 1/4 to 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoone water
1/4 cup (1 1/4 ounces) sesame seeds (optional)
To make 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 formed 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 mintues 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″ thick (this gives 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 (See Spring 2006 issue for how-tos). 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 35 mintues, 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 mintues, before removing from the pan and returning to the rack to cool completely.
Yield: 6 large sandwich rolls.
Nutrition information per serving (1 roll, 170g): 20g whole grains, 369 cal, 3g fat, 12g protein, 68g complex carbohydrates, 6g dietary fiber, 47mg cholesterol, 46mg sodium, 482mg potassium, 1442RE vitamin A, 16mg vitamin C, 4mg iron, 94mg calcium, 226mg phosphorus.
Hint: The easiest, most consistent way to get your cooked sweet potato for this recipe is to bake or microwave it in its skin. Once the potato is soft to touch in the oven, take it out and let it cool. Take off the skin and mash up the pulp with a fork. Boiling sweet potatoes can make them too wet, which will throw off the proportions in the recipe.