Sweet Potato Rolls - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

7 . Once dough has risen, divide into 12 equal pieces, about 2
ounces each .
8 . Roll into smooth rounds and arrange in prepared round pan .
Cover with plastic wrap and return to oven in rack position 1 .
Select Proof again at 90°F for 45 minutes .
9 . Once ready to bake, remove pan from oven and brush the rolls
evenly with egg wash . Select Convection Bake at 375°F for
15 minutes . Once the oven is preheated, place prepared pan in
the oven . Rolls should be evenly browned on top and sound hollow
when tapped .
10 . Remove rolls from pan and leave to cool on a rack for about
10 minutes before serving .
Nutritional information per roll:
Calories 195 (36% from fat) • carb. 28g • pro. 5g • fat 7g • sat. fat 4g
chol. 45mg • sod. 203mg • calc. 20mg • fiber 1g

Sweet Potato Rolls

Serve these with plenty of butter at any fall holiday gathering!
Makes 9 rolls
Nonstick cooking spray
1 small (about 6 ounces) sweet potato or yam
½ teaspoon olive oil
¼ cup whole warm milk (105ºF to 110ºF)
½ teaspoon granulated sugar
1½ teaspoons active dry yeast
1 tablespoon unsalted butter, room temperature
1 large egg, room temperature
2 cups unbleached, all-purpose flour, plus more as needed
1½ teaspoons kosher salt
Egg wash (1 egg and 1 tablespoon water whisked together)
Pepitas (hulled pumpkin seeds) for sprinkling
Ground nutmeg, for sprinkling
1 . Coat a 9-inch round baking pan evenly with nonstick cooking spray .
Reserve .
2 . Pierce the sweet potato all over using the tines of a fork . Rub with
the olive oil . Place directly on the rack in position 2 . Select Roast
at 400°F for 40 minutes .
3 . The sweet potato should be completely soft . Remove and allow
to cool . Once cool to the touch, remove flesh, discarding the peel,
and measure to be sure that you have about 1/2 cup (less is fine,
but you do not want to have any more or the dough will be too sticky .
Save any extra for another use) .
4 . Once the sweet potato has baked and is cooling, combine the warm
milk with the sugar and yeast in a liquid measuring cup . Stir to
dissolve and allow to stand until foamy .
5 . Put the 1/2 cup sweet potato, butter and egg into the work bowl of
a food processor fitted with the metal chopping blade . Process until
smooth, stopping to scrape down as needed . Next add the flour
and salt; pulse to combine until mixture is evenly shaggy . Then, while
pulsing once again, slowly add the milk/sugar mixture through the
feed tube . Once all has been added, process for 30 seconds .
If dough seems too sticky, sprinkle an additional tablespoon of flour
on the top of the dough, and then put another tablespoon of flour on
a clean work surface and knead the dough on it a couple of times
by hand .
6 . Transfer to a clean mixing bowl and cover with plastic wrap . Place in
the oven in rack position 1 . Select Proof at 90°F for 45 minutes
7 . Place dough on a lightly floured surface and gently fold over to
"punch" down . Divide into 9 equal pieces, about 2 ounces each .
Using floured hands, roll into smooth rounds and transfer to the
prepared round baking pan and cover with plastic wrap . Return to
the oven and select Proof once more at 90°F for 45 minutes .
8 . Remove from oven and lightly brush the rolls with the egg wash and
sprinkle with a few pepitas and a pinch of nutmeg . Select Convection
Bake at 375°F for 25 minutes .
9 . Once oven is preheated, add prepared rolls to the oven to bake .
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