Part of my experience at the Bread Making Day hosted by Taste Glacier was learning how to shape rolls. I usually make round or oblong rolls, or I use my mini loaf pan to make mini bread loaves. I must say that I use more than the 40g of dough recommended to us on the day and I will continue to do so. If I am going to eat a roll, I want more than two bites. The first shape we learnt was a knotted roll. These are so easy – all you do is roll out a sausage shape and then create a loop and push one end through the loop to make a knot. We also learnt how to make ‘snake’ shaped rolls by rolling the ends of the sausage in opposite directions until they meet in the middle. We made braided rolls which I love doing as they look so pretty. I usually do a three braid roll, just like you would braid someone’s hair but one day soon I would love to try an 8 braid loaf. If you follow this recipe below for sweet potato rolls be advised that the salt goes mad when you put it into your mixer. I use a cover which I can highly recommend. James loves sweet potatoes and I had bought some for him when we went overseas. One was left uneaten and I had hoped to use it for the bread rolls, but before I could blink it had grown leaves and sprouted shoots. I have planted it and after a few months it has finally grown and the leaves are abundant. Hopefully it will produce a nice handful of sweet potatoes.
- 50g peeled sweet potato, cut into chunks
- 100mls milk
- 500g flour, plus extra for dusting
- 10g yeast
- 60g sugar - I used fructose
- 25mls canola oil, plus extra for the proving stages
- 1 egg
- 100mls water from cooking the sweet potato
- 25g fine salt
- Sesame seeds for sprinkling
- 1 egg
- 10mls water
- Place the sweet potatoes into a pot and cover with water
- Bring to the boil and cook the potatoes until soft
- Drain, retaining the water
- Leave to cool before mashing
- Place the milk into the pot and bring up to blood temperature
- Place the mashed potato, flour and yeast into the bowl of a stand mixer
- Mix on a low speed until the potato is combined with the flour
- Add the heated milk, sugar, oil, egg and sweet potato water
- Mix for 3 minutes on a low speed and then increase to a medium speed
- Mix for 4 minutes and without stopping the machine, add the salt
- Continue to mix for another 4 minutes
- Lightly oil a bowl and place the dough into the bowl
- Cover with a damp cloth and prove for 20 minutes
- Turn out onto a lightly floured work surface
- Weigh off 40g pieces and roll into balls
- Cover with some clingfilm and leave to prove for 15 minutes
- Shape your rolls and place onto a baking sheet
- Cover with lightly oiled clingfilm and leave to prove for an hour
- Preheat the oven to 220° Celsius
- Place the egg and water into a bowl and whisk until combined
- Lightly brush the top of each roll with the egg wash
- Sprinkle the top with sesame seeds
- Bake for 12 minutes
- Leave to cool on a wire rack
Click on the links for conversions and notes.
What I blogged:
- two years ago – Baked Apples
- three years ago – Caponata
These look fabulous! I bet they’re absolutely divine with some jam and a nice pat of butter!
Mary Frances sharing the blog ♥ Healthy breakfasts
Thank you Mart Frances. I must try some with my home made jam 🙂
What beautiful looking rolls. Love the addition of the sweet potato.
cheri sharing the blog ♥ Dark Chocolate Cake Doughnuts with Chocolate Ganache Topping
thank you Cheri 🙂
Talk about gorgeous bread. I love the aroma of bread baking. I have only eaten sweet potato bread once and never gave it another thought until I read this post.
Maureen | Orgasmic Chef sharing the blog ♥ Spinach and Ricotta Manicotti with Meat Sauce
I agree, the aroma of bread baking is something to love!
These sound great Tandy and I agree, I also want more than a couple of bite. I must admit to using copious amounts of butter too!
🙂 Mandy xo
Butter is an important ingredient 😉
I’m so amazed at the color of the dough. I would’ve thought it would have an orange tint of some kind. 🙂 They look beautiful though!
Krista sharing the blog ♥ Do Small Things with Great Love
I used white fleshed sweet potatoes which might explain the colour 🙂
wow, looks divine roll!!!
lovin it with a side of omelette and crispy bacon for breakfast….
ps: my mom used to made this with japanese purple potato too
Dedy, I would love to try this with purple potatoes but we don’t get them here 🙂
These sound intriguing and they look beautiful!
Thank you so much Tanya 🙂
these rolls are adorable! great addition of sweet potato!
Thank you Sarah & Arkadi 🙂
Tandy, they’re so pretty! I love the S-shaped ones!!
They were so much fun to make 🙂
Waw, what a great sweet potato bread rolls recipe,this is! I love how you rolled them up so nicely! I don’t know idfI can do that too!
Just so beautiful to look at & they must be ver so tasty & very nutritious too! xxx
They were very tasty, and I am sure you could shape them like this Sophie 🙂
These breads are just gorgeous! Love that bronze color and I bet your house smells amazing!
The house smelled divine while this bread was baking 🙂