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Sweet Potato Cloverleaf Rolls
Dough/Pizza Dough Cycle
Delay Start Timer - No
Ingredients | 2 lbs. Dough – 18 rolls | 11⁄2 lbs. Dough – 12 rolls | 1 lb. Dough – 8 rolls | |
Sweet potato, peeled and cubed | ||||
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Reserved cooking water from sweet potatoes |
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Nonfat dry milk | 1⁄2 | cup | 1⁄3 cup | 1⁄4 cup |
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Brown sugar, firmly packed | 1⁄4 | cup | 3 tablespoons | 2 tablespoons |
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Unsalted butter, at room temperature, | 1⁄4 | cup | 3 tablespoons | 2 tablespoons |
cut in 1⁄4 - inch pieces |
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Kosher or sea salt | 11⁄4 teaspoons | 1 teaspoon | 3⁄4 teaspoon | |
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Bread flour | 4 cups | 3 cups | 2 cups | |
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Yeast, active dry, instant or bread machine | 3 teaspoons | 2 teaspoons | 1 teaspoon | |
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Cooking spray |
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Milk for brushing tops of rolls |
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Place the cubed sweet potatoes in a saucepan with water to cover by 1 inch. 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 – 1⁄3 cup – 1⁄4 cup and let cool to 90°F. Mash sweet potatoes and measure out necessary amount for size recipe being prepared: 1 cup – 3⁄4 cup – 1⁄2 cup.
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
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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