Car­away-sweet Potato Rolls

EatingWell - - SWEET POTATOES -

AC­TIVE: 35 min TO­TAL: 21/2 hrs

TO MAKE AHEAD: Store air­tight for up to 1 day; re­heat be­fore serv­ing.

Car­away seeds bring an earthy note to these rolls. Cumin or aniseed makes a great sub­sti­tute, or omit the seeds and sprin­kle the tops with sea salt alone. This dough starts out sticky, but the ex­tra mois­ture as well as the vine­gar help soften the hearty whole-grain flour for a fluffy, soft in­te­rior. (Photo: page 84.)

1 medium sweet potato

(about 10 ounces), peeled and cut into 1-inch pieces

4 cups wa­ter

3 ta­ble­spoons ex­tra-vir­gin olive oil 1 ta­ble­spoon cider vine­gar

1 tea­spoon salt

1/3 cup re­duced-fat milk, warmed to 100°F 1 packet ac­tive dry yeast

1 tea­spoon su­gar

3 cups white whole-wheat flour,

plus more for knead­ing

11/2 tea­spoons car­away seeds, di­vided

11/2 ta­ble­spoons but­ter, melted

1/2 tea­spoon flaky sea salt

1. Place sweet potato and wa­ter in a medium saucepan; bring to a boil over high heat. Re­duce heat to main­tain a sim­mer and cook un­til the sweet potato is ten­der, 10 to 12 min­utes. Re­serve 1/4 cup cooking liq­uid in a small bowl. Drain and trans­fer the sweet potato to a food pro­ces­sor. Add oil, vine­gar and salt and puree, scrap­ing down the sides of the bowl as needed, un­til smooth, about 1 minute.

2. Com­bine warmed milk, yeast and su­gar in a small bowl; let stand 5 min­utes. Add the yeast mix­ture, flour and 1 tea­spoon car­away seeds to the food pro­ces­sor. Pulse un­til a slightly sticky dough forms. If it is too dry, add the re­served cooking liq­uid, 1 ta­ble­spoon at a time, with the mo­tor run­ning, just un­til the dough forms a ball.

3. Trans­fer the dough to a lightly floured sur­face and knead for 2 min­utes, sprin­kling with more flour if it sticks. Shape into a ball and trans­fer to a bowl coated with cooking spray. Cover with plas­tic wrap and let rise in a warm, draft-free place un­til the dough dou­bles in size, about 1 hour.

4. Coat a 9-by-13-inch bak­ing pan with cooking spray.

5. Punch down the dough and di­vide into 15 equal pieces. Roll each piece into a ball and place in the pre­pared pan. Cover with plas­tic wrap and let rise un­til al­most dou­bled, about 45 min­utes.

6. Pre­heat oven to 375°F.

7. Brush the rolls with but­ter and sprin­kle with the re­main­ing 1/2 tea­spoon car­away seeds and flaky salt. Bake un­til light golden brown, 25 to 30 min­utes. Let cool in the pan for 10 min­utes. Turn out onto a wire rack. Serve warm or at room tem­per­a­ture.

SERVES 15: 1 roll each

CAL 136 / FAT 4G (SAT 1G) / CHOL 3MG / CARBS 22G / TO­TAL SUG­ARS 1G (ADDED 0G) / PRO­TEIN 4G / FIBER 3G / SODIUM 241MG / POTAS­SIUM 84MG.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.