Sweet Potato Rolls, Revisited

Have you figured out yet that I'd be happy if all I did was bake bread? And could eat my homemade bread all day long and never grow round. That's my fantasy. But instead I make dinners and desserts and bread on occasion. And I balance the bread consumption with physical activity. I used to be a work out fiend. But I've realized you don't have to exhaust yourself at the gym every day to stay in shape (and prevent weight gain) if you eat well the majority of the time. I manage to fit in a few intense workouts a week and the rest of the time I keep myself moving in the good old-fashioned (and free!) ways- stairs, brisk walks, and running around the kitchen cooking!

I'm no expert on the subject, but I do have a degree in the science of exercise and could tell you all about the national recommendations for physical activity and how many servings of protein should accompany it. But those are just numbers, not reality. The truth is, each of us is different and need different levels of activity and different amounts of food to reach a place where we're happy in our own skin (and functioning our best). There are helpful guidelines to follow, but we really have to figure it out for ourselves.

When I was younger eating healthy and exercising was about staying thin and looking my best. While it worked, it was such a chore. Since I've grown up slightly my focus has changed. Probably the change of attitude has come from studying health and nutrition for four years and now witnessing the effect of bad lifestyle choices on my patients. My new motivation is not so superficial- I now have a deep rooted desire to be as healthy as I can. I don't want to be the patient in the hospital bed who experienced a stroke at age 50 and no longer recognizes her husband and children. I do want to be around to see my (future) children as adults and to pass on healthy habits to them. This shift of focus has made staying disciplined a whole lot easier.

I could ramble on about my passion for nutrition and healthy eating all day long. But I know you won't stick around, so I'll stop. There's always room for bread (and all baked goods) in your diet. Just not as much room as there is for fruit, vegetables, and lean dairy and protein. You've seen that I try to bake with whole wheat. If I'm eating white bread, it's dessert. These soft, fluffy, scrumptious sweet potato rolls are 100% whole wheat! They definitely deserve a place at the dinner table.

2/25/09: I had made this roll recipe several times in the past without much success. Tonight they were unbelievable! To obtain the same fluffy and light sweet potato rolls pictured above, I suggest two essential ingredients: white whole wheat flour and vital wheat gluten. Often baking with whole wheat weighs things down. It is just heavier by nature and you end up with a dense unpleasant texture (and sometimes even taste). Not here! This flour works miracles! The addition of vital wheat gluten ensures an even higher rise and fluffier result. On their website, Arrowhead Mills promises that upon using their vital wheat gluten your baked goods "will rise above the rest"! They explain that "gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold." All you have do is add 1 1/2 tsp. gluten for each cup of flour, sift them together, and then proceed as normal. It is a trick, often used by professional pastry chefs, to ensure your whole wheat baked goods don't fall flat!

I was not only astounded by the beauty of these rolls, but also the taste! (I find baking with yeast the most challenging, and yet the most rewarding when it turns out right!) They are slightly sweet, with a rich earthy undertone. I guarantee that even those who loathe sweet potatoes will be converted! Top with a dab of butter and/or a drizzle of honey. There's no way you'll be stopping after just one!

INGREDIENTS
1 Tbsp. active dry yeast
2 Tbsp. honey
1 1/2 cups sweet potato, pureed (Poke a fresh sweet potato with a fork several times and then microwave it on high for about 10 minutes, until it is soft and the skin peels off easily. Then mash and/or puree it.)
1/2 cup warm water (100-110 F)
3 Tbsp. butter, melted
1 tsp. salt
2 eggs, slightly beaten
3 cups white whole wheat flour, plus extra for kneading

4 1/2 tsp. vital wheat gluten (available at health food stores and many grocery chains)

NOTE: Instead of using vital wheat gluten you could incorporate some bread flour (try 1/2 or 1 cup) to increase the protein content.

DIRECTIONS
1. In a large mixing bowl, dissolve honey in warm water. Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, butter, salt, and eggs. Stir to mix well.

3. Sift together flour and vital wheat gluten. Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface. Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes. Divide dough and form into 12-15 rolls. Place on a lightly greased cookie sheet or in a 9x13 pan. Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until the centers are cooked through and browned on top. Serve warm.

Makes 12-15 rolls.

(Adapted from All Recipes)