3 c Bread Flour
2 pk Rapid Rise Yeast
1 t Salt
1 tb Sugar
1 tb Pumpkin Pie Spice
1 lg Sweet Potato; baked,peeled
- and mashed or 1 cup solid
-packed pumpkin
1/2 c Frozen Egg Substitute
-defrosted
3/4 c Hot Skim Milk (120 degrees)
1 1/2 c Whole Wheat Flour
--Glaze--
1 Egg White;lightly beaten &
-mixed with 1 tsp water.
Sesame Seeds; optional
Lightly coat a baking sheet with cookin spray and set aside. In a food
processor or heavy duty stand mixer, combine 3 c of the bread flour, the
yeast, salt, sugar, and pumpkin pie spice. Process until well combined. Add
the mashed sweet potato or pumpkin pack, and the egg substitute. Process
for 20 seconds. With the machine running, add the hot skim milk. Process or
knead to make a soft dough that isn't sticky, adding more whole wheat flour
in 1/4 cup increments as necessary. Knead for 1 minute in a food processor,
10-12 minutes in a mixer. The dough should be very smooth and elastic and
bounce back at you when gently pressed with a finger. Place the dough into
a plastic bag that has been coated with vegetable spray, seal, and let
double in volume. Punch down. Pinch off a piece of dough about the size of
a small egg and shape with the palms of your hands into a round. Place on
the prepared baking sheet leaving about 1" between each roll. Repeat with
the remaining dough. Let double again. Preheat the oven to 400 degrees.
Brush the top of each roll with the egg white glaze. Sprinkle the tops of
the rolls with the optional sesame seeds. Place on the middle rack of the
oven. Bake 15 -20 minutes until crisp and the bottoms sound hollow when
tapped. Cool on a wire rack. This bread freezes for about 3 months if
tightly wrapped and kept airtight. Note: Regular yeast can be substituted
if the RapidRise is unavailable. Please allow for a longer rising time when
using the regular yeast. If you buy your yeast in bulk (it is cheaper this
way) store in the freezer and allow approximately 2 to 2 1/2 tsp per a
single package measurement.
