Cuisinart CBK-200 CBK-200 Manual - Page 55

Sweet Potato Cloverleaf Rolls - 2 lb

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Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start Timer - No Ingredients 2 lbs. Dough - 18 rolls Sweet potato, peeled and cubed 12-14 ounces (1 cup mashed) Reserved cooking water from sweet potatoes Nonfat dry milk 1⁄2 cup Brown sugar, firmly packed 1⁄4 cup Unsalted butter, at room temperature, cut in 1⁄4- inch pieces 1⁄4 cup Kosher or sea salt 11⁄4 teaspoons Bread flour 4 cups Yeast, active dry, instant or bread machine 3 teaspoons Cooking spray Milk for brushing tops of rolls 11⁄2 lbs. Dough - 12 rolls 8-10 ounces (3⁄4 cup mashed) 1⁄3 cup 3 tablespoons 3 tablespoons 1 teaspoon 3 cups 2 teaspoons 1 lb. Dough - 8 rolls 6-8 ounces (1⁄2 cup mashed) 1⁄4 cup 2 tablespoons 2 tablespoons 3⁄4 teaspoon 2 cups 1 teaspoon 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 (18-hole, 12-hole, 9-hole) 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 52

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Sweet Potato Cloverleaf Rolls
Dough/Pizza Dough Cycle
Delay Start Timer - No
Ingredients
2 lbs. Dough – 18 rolls
1
1
⁄
2
lbs. Dough – 12 rolls
1 lb. Dough – 8 rolls
Sweet potato, peeled and cubed
12–14 ounces (1 cup mashed)
8–10 ounces (
3
⁄
4
cup mashed)
6–8 ounces (
1
⁄
2
cup mashed)
Reserved cooking water from sweet potatoes
Nonfat dry milk
1
⁄
2
cup
1
⁄
3
cup
1
⁄
4
cup
Brown sugar, firmly packed
1
⁄
4
cup
3 tablespoons
2 tablespoons
Unsalted butter, at room temperature,
1
⁄
4
cup
3 tablespoons
2 tablespoons
cut in
1
⁄
4
-inch pieces
Kosher or sea salt
1
1
⁄
4
teaspoons
1 teaspoon
3
⁄
4
teaspoon
Bread flour
4 cups
3 cups
2 cups
Yeast, active dry, instant or bread machine
3 teaspoons
2 teaspoons
1 teaspoon
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 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 (18-hole, 12-hole, 9-hole) 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
52