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.

Sweet Potato Country Rolls

Sweet Potato Country Rolls

 

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Adapted from the recipe Evan Paull provided to us at the Taste Glacier bread making day

Ingredients

for the rolls

• 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

for the egg wash

• 1 egg
• 10mls water

Method

for the rolls

1. Place the sweet potatoes into a pot and cover with water
2. Bring to the boil and cook the potatoes until soft
3. Drain, retaining the water
4. Leave to cool before mashing
5. Place the milk into the pot and bring up to blood temperature
6. Place the mashed potato, flour and yeast into the bowl of a stand mixer
7. Mix on a low speed until the potato is combined with the flour
8. Add the heated milk, sugar, oil, egg and sweet potato water
9. Mix for 3 minutes on a low speed and then increase to a medium speed
10. Mix for 4 minutes and without stopping the machine, add the salt
11. Continue to mix for another 4 minutes
12. Lightly oil a bowl and place the dough into the bowl
13. Cover with a damp cloth and prove for 20 minutes
14. Turn out onto a lightly floured work surface
15. Weigh off 40g pieces and roll into balls
16. Cover with some clingfilm and leave to prove for 15 minutes
17. Shape your rolls and place onto a baking sheet
18. Cover with lightly oiled clingfilm and leave to prove for an hour
19. Preheat the oven to 220° Celsius

for the egg wash

1. Place the egg and water into a bowl and whisk until combined
2. Lightly brush the top of each roll with the egg wash
3. Sprinkle the top with sesame seeds
4. Bake for 12 minutes
5. Leave to cool on a wire rack

3.5.3208

What I blogged:

• two years ago – Baked Apples
• three years ago – Caponata

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