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Sweet Potato Cloverleaf Rolls
Dough/Pizza Dough Cycle
Delay Start Timer - No
Ingredients 2 lbs. Dough – 18 rolls 1
1
⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8 rolls
Sweet potato, peeled and cubed mashed) 12–14 ounces (336g – 392g) 8–10 ounces (224g – 280g) 6–8 ounces (168g – 224g)
[1 cup (250 ml) mashed] [
3
⁄4 cup (175 ml) mashed] [
1
⁄2 cup (125 ml) mashed]
Reserved cooking water from sweet potatoes
Nonfat dry milk
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml)
Brown sugar, firmly packed
1
⁄4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
Unsalted butter, at room temperature,
1
⁄4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
cut in
1
⁄4 -inch pieces
Kosher or sea salt 1
1
⁄4 teaspoons (6 ml) 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
Bread flour 4 cups (1 L) 3 cups (750 ml) 2 cups (500 ml)
Yeast, active dry, instant or bread machine 3 teaspoons (15 ml) 2 teaspoons (10 ml) 1 teaspoon (5 ml)
Cooking spray
Milk for brushing tops of rolls
Place the cubed sweet potatoes in a saucepan with water to cover by 1 inch (2 cm). Bring to a boil, then reduce heat and simmer until potatoes are tender,
about 15 to 20 minutes. Drain, reserving cooking water. Measure out necessary amount of reserved cooking water for size of recipe being prepared:
1
⁄2 cup
(125 ml) –
1
⁄3 cup (75 ml) –
1
⁄4 cup (50 ml) and let cool to 90°F (32°C). Mash sweet potatoes and measure out necessary amount for size recipe being
prepared: 1 cup (250 ml) –
3
⁄4 cup (175 ml) –
1
⁄2 cup (125 ml).
Place measured mashed sweet potatoes, measured cooking liquid, nonfat dry milk, brown sugar, butter, salt, bread flour and yeast in baking pan fitted with
kneading paddle. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When dough is ready, remove from
baking pan and deflate. Divide into 18 – 12 – 9 equal portions, depending on size recipe prepared. Lightly coat regular muffin tin (18-hole, 12-hole, 9-hole)
with cooking spray. Divide each dough ball into 3 equal portions. Roll each piece into a small ball. Arrange 3 small dough balls in each muffin cup. Cover
with plastic wrap and let rise until doubled, about 30 to 40 minutes. Preheat oven to 375°F (190°C). When rolls have doubled in size, brush tops with milk.
Bake in preheated oven for 20 to 25 minutes, until lightly browned and hollow-sounding when tapped. Remove from muffin tins and serve warm. May be
made ahead and reheated to serve.
Nutritional information per roll:
Calories 199 (16% from fat) • carb. 36g • pro. 6g • fat 3g • sat. fat 2g • chol. 8mg • sod. 223mg • calc. 55mg • fiber 2g
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