Recipe Booklet

28
SWEET POTATO CLOVER LEAF ROLLS
Dough Program
Makes about 12 rolls
8 to 10 ounces sweet potato, peeled and cut into ½-inch cubes,
(¾ cup mashed)
1
/
3
cup reserved cooking water from sweet potatoes
1
/
3
cup nonfat dry milk
3 tablespoons light brown sugar, firmly packed
3 tablespoons unsalted butter, room temperature,
cut into small cubes
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast, active dry, instant or bread machine
cooking spray
milk for brushing tops of rolls
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
1
/
3
cup cooking water, and let cool to room temperature. Mash sweet
potatoes well.
Place measured mashed sweet potatoes, measured cooking liquid, nonfat dry milk,
brown sugar, butter, salt, bread flour and yeast, in order listed, in baking pan fitted with
kneading paddle, and secure pan in the Cuisinart
®
Automatic Bread Maker. Press the
menu button to select the Dough program. Press Start/Stop to mix, knead and rise.
For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough and transfer to a lightly floured surface.
Punch down to deflate. Divide into 12 equal portions. Lightly coat a 12-cup muffin tin
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. 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
MOLASSES ROLLS WITH CURRANTS AND PECANS
Dough Program
Makes 12 rolls
½ cup lowfat milk, room temperature
½ cup water, room temperature
1 tablespoon butter, room temperature, cut into small cubes
¾ teaspoon kosher salt
1½ tablespoons molasses
1½ cups whole wheat flour
1½ cups bread flour
½ cup currants
½ cup chopped, toasted pecans
2¼ teaspoons yeast, active dry, instant or bread machine
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle
and secure pan in the Cuisinart
®
Automatic Bread Maker. Press menu button to select
the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results,
scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough and transfer to a lightly floured surface.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Divide the dough 12 equal pieces. Roll each piece into an oval and place on prepared
baking sheet and cover with plastic. Allow to rest for about 30 minutes until the rolls
have about doubled in size. Once rolls have doubled, snip 2 to 3 vents along the top of
each roll with sharp scissors and dust with flour. Bake in preheated oven for about 35
minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Nutritional information per roll:
Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g
• chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g