sweet potato bread rolls
These Sweet potato bread rolls are soft with an exquisite taste, very moreish. They are perfect for any kind of sandwich filling or with a light soup.
Sweet potato bread rolls add variety to the table when you want something different from the usual wheat bread. They will keep longer too while retaining freshness.
You can use any colour of sweet potatoes, I like using the orange flesh kind because it gives it that pretty sunny look.
To make Sweet Potato Bread rolls
1 cup mashed sweet potato 3 1/2 - 4 cups flour 1 1/4 teaspoon salt 2 1/2 teaspoon yeast 3 tablespoons butter, melted 2 teaspoons honey 1 egg 1/2 cup warm water egg for egg wash 3 tablespoons sesame seeds (Ridi)
Wash and cook sweet potatoes until they are soft. (They can be boiled, roasted or cooked in the microwave). In a large bowl, mash with a fork or potato masher. Set aside to cool down a bit.
In a large bowl, mash with a fork or potato masher. Set aside to cool down a bit.
Set aside to cool down a bit.
In a bowl, mix flour, salt and yeast (start with 3 1/2 cups of flour and add the rest if the dough is too sticky). To the cool sweet potato, add melted butter, honey, egg and water. Stir to mix well.
To the cool sweet potato, add melted butter, honey, egg and water. Stir to mix well.
Add flour to potato mixture and knead till you get a soft and slightly elastic dough. It should be slightly sticky. Do not knead too long, about 3 minutes.
It should be slightly sticky. Do not knead too long, about 3 minutes.
Roll dough into a ball and place back in a greased bowl, roll dough around to cover surface with oil. Cover and leave to rise for about 1 hour or till doubled in size.
Cover and leave to rise for about 1 hour or till doubled in size.
Meanwhile, place parchment paper on a baking tray (or lightly grease the tray).
Knock dough down, roll out into a square of about 1-inch thickness. Cut into 16 pieces.
Take each piece and roll into a ball.
Flatten the top and place on the baking sheet. Leave to rise for 45 minutes.
Heat up the oven to 200 deg. C, the last 10 minutes of the last rise.
Brush top of rolls with egg wash and sprinkle with sesame seeds.
Bake for 15 minutes.
Place rolls on a wire rack to cool. Enjoy
Serve like any bread roll.
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