Blog :: Ramblings of a health nut

Sweet Potato Rolls

Posted on 27 Jul 2011 by maisha (posted in: blogs)

I find making my own bread one of the most relaxing and gratifying activities. I only own an immersion blender with whisk and chopper attachments. No fancy mixer with paddle attachment or dough hook. No fancy bread machine either! Just plain good ol' hands and these hands were made for kneading and that's just what they love to do ^^

I set out to make orange sweet potato rolls, based on the Walnut Potato Rolls recipe on Eat, Live, Run. However, when I started peeling my sweet potato, it turned out to be of the white variety! Ah well, white sweet potato rolls it was!
Don't you just love pull-apart breads?!

And the structure, so fluffy and light. Mmm <3

Sweet Potato Rolls (makes 13 rolls)

Nutritional data per roll as provided by caloriecount.com:

These rolls can also be stored in the freezer. Defrosted in the microwave, they taste just (well, almost) as fresh as straight from the oven.
Ingredients


  • 210 g (1.5 c) whole wheat flour
  • 232 g (1.5 c) all-purpose flour
  • 7 g (1 package) dry yeast
  • 1/4 tsp sea salt
  • 4 tbsp (1/4 c) mashed sweet potato
  • 280 mL (about 1 cup + 3 tbsp) skim milk
  • 3 tbsp EVOO
  • 1 tbsp honey
  • 1 egg + 1 tbsp warm water for egg wash
  • sesame seeds or flax seeds for sprinkling (*optional)


Method


  1. Mix the first four ingredients together in a bowl.
  2. Add the mashed potato and mix roughly using a spoon.
  3. Add the olive oil and honey and mix roughly using a spoon.
  4. Add about half of the milk and mix with a spoon. Then use your hands to knead the dough until all milk is incorporated.
  5. Add the remaining milk and keep kneading until you have a smooth, elastic ball of dough. This will take some time, don't panic if the dough seems too sticky/wet. Keep kneading and it will turn out fine!
  6. Cover the bowl with plastic wrap or put in a plastic bag and let it rise until doubled in size (one hour or more).
  7. Punch down the dough and divide into 13 equal pieces (I use a scale to weigh the dough and dough pieces).
  8. Roll each piece into a ball and place in a baking tray lined with baking paper.
  9. Cover baking tray with plastic wrap or put in a plastic bag and let the dough rise again until doubled.

  10. After rising, brush rolls with an egg whisked with a tablespoon of warm water. Sprinkle with sesame seeds.
  11. Bake in the oven until golden (30-40 minutes).

 

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