Sweet potato and pumpkin seed rolls

Sweet potato and pumpkin seed rolls

By
From
How to Cook Bread
Makes
12
Photographer
Peter Cassidy

These require less kneading than other yeasted bread rolls so they are quick to make. If possible, use a bright orange variety of sweet potato, as it will give the rolls a fantastic vibrant colour.

Ingredients

Quantity Ingredient
200ml milk
200g sweet potato
450g strong white flour
2 teaspoons salt
40g pumpkin seeds, plus extra to sprinkle
10g fast-action dried yeast
2 tablespoons olive oil, plus extra to grease
1 teaspoon runny honey
2 tablespoons lemon juice
1 egg

Method

  1. Pour the milk into a small saucepan and bring to scalding point over a medium heat, then remove from the heat and cool to tepid, about 38°C. Peel and finely grate the sweet potato; you should have about 180g.
  2. Mix the flour and salt in a large bowl and stir in the pumpkin seeds, grated sweet potato and yeast. Stir in the oil, honey, lemon juice and enough of the tepid milk to make a soft but not sticky dough.
  3. Tip out onto a lightly floured surface and knead the dough for 2–3 minutes until just elastic. Put it into a lightly oiled bowl, cover with lightly oiled cling film and leave to rise for 30–40 minutes, or until doubled in size.
  4. Divide the dough into 12 equal pieces and shape into balls. The dough can be sticky, so lightly flour your hands, if necessary, while you shape them. Flatten each ball slightly with the palm of your hand as you arrange them on 2 lightly oiled baking sheets. Cover with lightly oiled cling film and leave in a warm place for 20 minutes to prove until increased in size by half, and if you press the dough lightly with your finger, it leaves only a small indentation. Meanwhile, heat the oven to 200°C.
  5. Beat the egg in a small bowl using a fork, then sieve it. Lightly brush the tops of the rolls with the egg, then sprinkle with a few pumpkin seeds.
  6. Bake in the oven for 10 minutes, then swap the baking sheets around in the oven and bake for a further 5 minutes. Lower the oven setting to 190°C and continue to cook until the rolls sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
Tags:
bread
Leiths
baking
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