Rosemary & Sea Salt Sweet Potato Bread Rolls
12 STEPS
1 cup, boiled and mashed
Sweet Potato
710g
Plain Flour
100g
Butter
2 tsp
Coarse Sea Salt
1 cup, boiled and mashed
Sweet Potato
710g
Plain Flour
100g
Butter
2 tsp
Coarse Sea Salt
100g
Loose Brown Sugar
60 ml
Milk
120 ml
Water
2 tsp
Fresh Rosemary, Finely Chopped
1 tbsp
Yeast
2 large
Eggs
Granulated Sugar, 2 tbsp
Place the flour, sugar, eggs, and rosemary into a bowl
1
Boil sweet potatoes and add 120 ml of the water to 60ml milk
2
Add the granulated sugar
3
Allow the milk to cool slightly before adding the yeast
4
Mash the sweet potatoes
5
Place the butter & salt into a bowl and melt in the microwave. (Make sure the salt is fully melted).
6
Add the wet ingredients to the bowl and use the dough hook of a mixer to beat the dough.
7
The dough should look like this. Next, cover and leave to rise for 2 hrs in a warm place
8
When the dough is done rising, ‘punch’ it to deflate it
9
Shape the dough into small balls. Makes 30 rolls. Bake at 170°C for 15 mins.
10
After baking, brush the top with melted butter + honey.
11
Enjoy warm. Store in the fridge for 4 days or in a freezer.
12