Since discovering how easy it is to make my own rolls the mere thought of eating a factory baked roll sends me into a tizzy. It’s then I strap on my apron and make a beeline straight for the kitchen!
One of the most important things to keep in mind when bread baking is it takes some forethought if you plan on eating dinner at a reasonable time.
When it’s late in the evening and you’re still waiting for the rolls to rise, your hungry family will rebel.
These are soft, airy rolls with shiny tops crusted in sesame seeds. Cooked sweet potatoes give them a pretty color and adds to their tender texture without giving them a strong potato flavor.
This is a great way to use up leftover potatoes, whether they be sweet or white – I used a combination of both.
My preference for baking is for easy, quick things that give me a sense of instant gratification like one-bowl cakes, quickbreads and drop cookies.
Bread baking is teaching me to have patience, relax and most of all, to enjoy the process.
Because nothing compares to biting into a warm kaiser roll you formed with your own two hands, the very first kaiser rolls you’ve ever made, the ones you never dreamed were possible!
The rewards are so worth it.
Soft, airy rolls with shiny tops crusted in sesame seeds. Cooked sweet potatoes give them a pretty color and adds to their tender texture without giving them a strong potato flavor.
Ingredients
Instructions
- To make the dough: Place all of the ingredients (holding back 1/2 cup of the water and all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. Mix until a soft, but not sticky dough forms. Add more water if too dry or more flour if too wet. Knead the dough for 6 minutes. Place in a large, greased bowl, cover and let rise for 45 minutes to 1 hour until doubled in volume.
- Deflate the dough and divide into 6 pieces for large rolls or 9 pieces for a medium sized rolls. Roll each piece into a ball, then flatten it to make it 3/4-inch thick or roll each piece into a 12 inch rope, and form into a Kaiser roll shape.
- Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 30 - 45 minutes, until almost doubled.
- Brush tops with the beaten egg and sprinkle with sesame seeds.
- Bake in a preheated 375°F oven for 17 to 19 minutes, until tops are golden and the centers read above 190°F. Remove rolls from oven and cool on a wire rack for 5 minutes, then remove from pan to wire racks to cool completely.
Notes
Adapted from King Arthur Flour
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| Ready for Baking! |
These are just beautiful and I adore sweet potato bread so I am sure I would be nuts over these :)
It feels strange to descrbe a roll as beautiful but this truly is.
These are so pretty! I love the use of sweet potato…yum!
I am a homemade bread aholic! this must have smelled fabulous while baking as it looks!
I’ve been on the lookout for the ideal kaiser roll recipe for a while…and of course I find it here! I love that these have sweet potatoes in them. Beautiful!