Saturday, September 10, 2011
Sweet Potatoes Sandwich Rolls
This is the first kind of bread that me, Joyce and Zoe are making for our bake along. These rolls are good..not the light and fluffy type of gelatinised bread but still very nice. They are nice to be eaten warm and even cold though i find that the flavours of the sweet potatoes are quite subtle. Taken from KAF website, they call it sweet potato sandwich rolls. Maybe it's my subconsciousness, i really find it so ideal for sandwiches . I have used hi protein flour instead of all purpose flour and substituted the wholewheat flour with spelt flour.You can make these into any shapes you want , i tried making them into the shape of kaiser rolls as suggested, not perfect looking but really not that important to me. I referred here for how to shape the rolls.
Recipe ( from King Arthur Flour website )
Ingredients ( makes 6 rolls )
1/2 cup ( 4 oz ) water
2 tsp instant yeast
2 tbsps ( 1 oz) soft butter
1 tsp salt
1 large egg
3/4 cup cooked, mashed sweet potato( 1 medium)
1/4 cup ( 1 oz ) Baker's Special Dry Milk or nonfat dry milk ( i used milk powder)
1 cup ( 4 oz) KA wholewheat flour, traditional/white whole wheat (i used spelt flour)
21/4 cup to 2 1/2 cups( 9.5 oz) KA unbleached all purpose flour ( i used hi protein flour)
1 large egg beaten with 1 tbsp water
1/4 cup (1 1/4 oz) sesame seeds ( optional)
To make the dough ( I did not follow exactly as per instruction, mine as follow)
Combine instant yeast, salt, milk powder and flour (reserve 1/2 cup of hi protein flour, you can add this later on to achieve the right consistency, i did not use all) in the mixing bowl, stir to mix with a fork. Put in the mashed sweet potato, butter and egg and pour in water little by little and beat with dough hook with slow speed. Change to high speed after all ingredients has been incorporated and beat till a smooth dough. Place in a greased bowl , let it srise for about 45mins to an hour, to almost double its size.
To shape and finish the rolls
After the first rise, deflate the dough and divide into 6 pieces. You can roll each piece into a ball, then flatten it to a 3/4 inch thick, or you can roll each piece into a 12-14inch rope and form into a Kaiser roll shape. Place the rolls on a lightly greased or parchment paper lined baking tray. Cover and let rise for another 30minutes. Brush the tops with egg wash and sprinkle with sesame seeds if using. Bake in a preheated oven at 375F/190C for 17-19 minutes or until the tops are golden brown colour. Remove from oven.