Ingredients: |
Ingredients: Glaze: 1 large egg and 1/2 teaspoon of salt whisked together
Rolls:
1 package (2 1/4 tsp.) active dry yeast
3 T. sugar
¼ cup (60ml) warm water (105 to 115º F)
2 ¼ cups bread flour or all purpose flour
1 sweet potato baked and peeled (7oz or 200g)
2 ½ T unsalted butter, softened
1 tsp salt
½ tsp ground cardamom
½ cup of milk
¾ cup (3 ounces, 85 g) golden raisins (optional)
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Directions: |
Directions:Grease twelve muffin tins and place on a large baking sheet.
Metal Blade: Process egg and salt for 3 seconds: remove and reserve. It is not necessary to wash work bowl.
Stir yeast and sugar into warm water and let stand until foamy.
Metal Blade: Process flour, potato, butter, salt and cardamom for 10 seconds. With machine running, pour yeast mixture and milk through fed tube and process until dough cleans inside of work bowl. If it sticks, add more flour by tablespoon through feed tube, letting each addition work in before adding more. If dough is crumbly, add water by teaspoon through feed tube, letting each addition work in before adding more. Once desired consistency is reached, process dough until uniformly supple and elastic - about 40 seconds. Add raisins and process just until mixed in - about 5 seconds.
Transfer to oiled bowl and rotate to coat entire surface with oil. Cover with oiled plastic wrap and let rise in warm spot (75 to 80º F) until doubled, about 1 hour.
Punch dough down on floured board and divide into 12 equal pieces. To shape each, pinch off a small piece of dough about the size of a marble. Roll both pieces into smooth balls. Place larger ball in prepared tin and press slight indentation in center. Press small ball unto indentation. Repeat with remaining pieces of dough. Drape with oiled plastic wrap and let rise in warm spot until doubled, about one hour.
Fifteen minutes before baking, place rack in center of oven and preheat to 400º F.
When rolls have doubled in size, brush with reserved glaze. Bake until golden - about 15 minutes. Immediately remove from tins. Serve warm or at room temperature. |
Personal
Notes: |
Personal
Notes: This recipe is from Abby Mandel's book "Fast and Flavorful New food Processor Recipes, Volume II". Published 1985 by the Cuisinarts Cooking Club, Inc. ISBN 0-93662-09-3
I make these rolls every Thanksgiving along with "Butter-rich Pull-apart Rolls" from the same book.
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This recipe for Golden Harvest Sweet Potato Rolls is from