Sweet Potato Country Rolls
Makes enough for: 1 batch rolls
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 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
Method
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, fructose, 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