-
1
In a stand mixer, combine 3 cups of the bread flour, the yeast, salt, sugar, and pumpkin pie spice.
-
2
Mix until well combined.
-
3
Add the mashed sweet potato or pumpkin pack, and the egg substitute.
-
4
Mix for 20 seconds.
-
5
With the machine running, add the hot skim milk.
-
6
Knead to make a soft dough that isn't sticky, adding more whole wheat flour in 1/4 cup increments as necessary.
-
7
Knead for 8 to 10 minutes in a mixer.
-
8
The dough should be very smooth and elastic and bounce back at you when gently pressed with a finger.
-
9
Place the dough into a large bowl that has been coated with vegetable spray, cover with a clean and damp kitchen towel or a plastic wrap, and let double in volume.
-
10
Coat two large baking sheet with cooking spray.
-
11
Punch down.
-
12
Divide the dough into half.
-
13
Work with one at a time.
-
14
Divide the dough into 12 equal portions.
-
15
Roll each portion into a round.
-
16
Place on one baking sheet coated with cooking spray, leaving about 1inch between each roll.
-
17
Repeat with the remaining dough.
-
18
Let double again.
-
19
Preheat the oven to 400F (200C).
-
20
Brush the top of each roll with the egg white glaze.
-
21
Sprinkle the tops of the rolls with the optional sesame seeds.
-
22
Place on the middle rack of the oven.
-
23
Bake 15 -20 minutes until crisp and the bottoms sound hollow when tapped.
-
24
Cool on a wire rack.
-
25
This bread freezes for about 3 months if tightly wrapped and kept airtight.
-
26
Note: Regular yeast can be substituted if the Rapid Rise is unavailable.
-
27
Please allow for a longer rising time when using the regular yeast.
-
28
If you buy your yeast in bulk (it is cheaper this way) store in the freezer and allow approximately 2 to 2 1/2 teaspoon per a single package measurement.
