Sweet Potato Country Rolls Adapted From Evan Paull

This recipe for Sweet Potato Country Rolls has been adapted from the recipe Evan Paull provided to us at the Taste Glacier bread making day

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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Sweet Potato Country Rolls

All Rights Reserved: Adapted from the recipe Evan Paull

Ingredients

for the rolls

  • 50 g peeled sweet potato cut into chunks
  • 100 mls milk
  • 500 g flour plus extra for dusting
  • 10 g yeast
  • 60 g sugar - I used fructose
  • 25 mls canola oil plus extra for the proving stages
  • 1 egg
  • 100 mls water from cooking the sweet potato
  • 25 g fine salt
  • Sesame seeds for sprinkling

for the egg wash

  • 1 egg
  • 10 mls water

Instructions

for the rolls

  • 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

for the egg wash

  • 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

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23 thoughts on “Sweet Potato Country Rolls Adapted From Evan Paull

  1. 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

  2. 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!

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