Posted on: Wednesday, March 16, 2005
RECIPE DOCTOR
Dinner rolls benefit from sweet potato, canola oil
By Elaine Magee
Q. Do you have a recipe for a different type of dinner roll I can serve at spring suppers? My family is tired of the typical "pop" crescent rolls.
A. This recipe requires a bread machine. I love this recipe because the featured ingredient, sweet potato puree, adds a beautiful color to the rolls, not to mention all the added nutrients.
To make these rolls even healthier, use just a bit of canola oil instead of melted butter, and substitute whole-wheat flour for some of the unbleached white. Also, use 1 egg and ¥ cup of egg substitute instead of two eggs to keep the cholesterol low. And cut out the ¥ cup of sugar called for (but add 2 tablespoons of light pancake syrup). By doing this, we increase the fiber but decrease the fat, saturated fat, cholesterol and calories per roll!
Two (16-ounce) cans of sweet potatoes will give you at least 1ý cups of sweet potato or yam puree for this recipe. I used candied yams.
The original recipe contains 145 calories, 3 grams fat, .5 gram saturated fat, 24 milligrams cholesterol and 1 gram fiber per roll.
EASY SWEET POTATO HARVEST ROLLS
Add ingredients in the order listed here into the bread machine pan (make a well in the center of the flours to put the yeast). Set bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
Coat two jellyroll pans lightly with canola cooking spray. When the dough is ready, turn the dough out onto a lightly floured surface. Cut the dough into 6 equal pieces then cut each of these pieces into thirds (for a total of 18 rolls).
Shape the rolls into balls and place on prepared jellyroll pans. Cover and let rise about 1 hour (until double in size). About midway through the rising, heat the oven to 375 degrees.
Bake until golden brown (about 12 to 18 minutes). Serve warm.
* The sweet potato puree may be homemade from roasted sweet potatoes or you may use drained, canned sweet potatoes or candied yams.
Makes 18 dinner rolls.
• Per serving (one roll): 125 calories, 4 g protein, 23 g carbohydrate, 2 g fat (.2 g saturated fat, 1 g monounsaturated fat, .6 g polyunsaturated fat), 12 mg cholesterol, 2.4 g fiber, 153 mg sodium. Calories from fat: 15 percent. Omega-3 fatty acids .2 g. Omega-6 fatty acids .4 g. Weight Watchers points 2 Elaine Magee's new book is "Fry Light, Fry Right." Reach her at doctor@recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
