Spiced Sweet Potato Dinner Rolls
Description
These Spiced Sweet Potato Dinner Rolls are a comforting addition to any holiday table or cozy weeknight dinner. The dough is enriched with mashed sweet potato, which lends a tender crumb and a subtle, earthy sweetness that pairs beautifully with pumpkin pie spice. The result is a roll that is incredibly soft, slightly chewy, and fragrant with cinnamon, nutmeg, and ginger. While they taste best fresh from the oven, they also freeze well for later enjoyment. These versatile rolls are perfect alongside roasted meats, soups, or as a sweet treat with a little butter. They offer a healthier twist on traditional dinner rolls without sacrificing the indulgent texture you crave.Ingredients
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray and set aside.
-
In a food processor or heavy-duty stand mixer fitted with a dough hook, combine 3 cups of bread flour, rapid rise yeast, salt, sugar, and pumpkin pie spice. Process or mix until well combined.
-
Add the mashed sweet potato and egg substitute to the dry ingredients. Process for 20 seconds to incorporate.
-
With the machine running, slowly pour in the hot skim milk (120 degrees F). Process or knead until a soft, smooth dough forms that is not sticky. Add additional whole wheat flour in 1/4 cup increments if the dough is too wet.
-
Knead the dough for 1 minute in a food processor or 10-12 minutes in a stand mixer until it is elastic and springs back when gently pressed with a finger.
-
Place the dough into a plastic bag coated with vegetable spray. Seal the bag and let the dough rise in a warm place until it has doubled in volume, about 1 hour.
-
Punch down the dough to release air bubbles.
-
Pinch off pieces of dough, each about the size of a small egg. Shape each piece into a round roll by tucking the edges underneath with the palms of your hands.
-
Place the shaped rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
-
Cover the rolls loosely and let them rise again until doubled in size, about 45 minutes.
-
While the rolls rise, prepare the glaze by mixing the egg white with 1 teaspoon of water.
-
Brush the top of each roll with the egg white glaze. Sprinkle with sesame seeds if desired.
-
Bake in the preheated oven on the middle rack for 15-20 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom.
-
Transfer the rolls to a wire rack to cool completely before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 686.8kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4888.9mg204%
- Total Carbohydrate 145.8g49%
- Dietary Fiber 5.1g21%
- Sugars 5.3g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These rolls freeze well for up to 3 months. Wrap tightly in plastic wrap and place in an airtight container or freezer bag. To reheat, thaw at room temperature and warm in a 350-degree oven for 10 minutes.
Substitutions: If rapid rise yeast is unavailable, you can substitute with regular active dry yeast. You may need to let the dough rise slightly longer. You can also substitute the mashed sweet potato with 1 cup of solid-packed pumpkin puree.
Tips: Ensure the milk is hot (120 degrees F) but not boiling, as boiling water will kill the yeast. The dough should be soft but manageable; if it's too sticky, add flour sparingly.
