8 to 10 ounces sweet potato, peeled and cut into ½" cubes
⅓ cup reserved cooking water from sweet potatoes
⅓ cup nonfat dry milk
3 tablespoons brown sugar, firmly packed
3 tablespoons unsalted butter, room temperature, cut into small cubes
1 teaspoon kosher salt
3 cups bread flour
2 teaspoons yeast, active dry, instant or bread machine
milk for brushing tops of rolls
Calories 199 (16% from fat) • carb. 36g • pro. 6g • fat 3g • sat. fat 2g • chol. 8mg • sod. 223mg • calc. 55mg • fiber 2g
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 ⅓ cup cooking water, let cool to room temperature. Mash sweet potatoes well, there should be about ¾ cup mashed.
Place measured mashed sweet potatoes, measured cooking liquid, nonfat dry milk, brown sugar, butter, salt, bread flour and yeast, in order listed, into baking pan fitted with kneading paddle, and secure in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start 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.