Sweet potato rolls
When I discovered that I could add (sweet) potato puree to my bread dough, I was highly (and pleasantly) surprised. I don't know what it is about potato puree, but it gives the bread a delicate softness that melts in the mouth. Every time I make these dinner rolls, my guests are blown away, and devour them with anything I put in front of them: soup, dips, curries, and even jam or nutella! Hurry up and try them!
Recipe inspired from Vegan Richa.
Ingredients
- 170g soy milk
- 2 tsp instant yeast
- 210g sweet potato, coarsely chopped
- 13g neutral oil
- 375g wheat flour
- ¾ tsp salt
- 1-2 tbsp Italian herbs
Instructions
- Boil sweet potato cubes in a small sauce pan, and drain.
- Add soy milk and oil, and blend everything with an immersion blender.
- In a large bowl, combine the flour, yeast and herbs.
- Mix in the wet mixture with the dry ingredients, and knead thoroughly. The dough will be quite sticky, it is normal.
- Cover with a clean towel, and let it double in size.
- Punch the dough down, and turn on the oven at ~200°C (fan on).
- Brush an oven dish with oil.
- Divide the dough into 7-8 equal balls, and roll them into a bit of flour, before placing them next to each other in the oven dish.
- Bake for ~20 min, and take out of the oven.
- Let the rolls cool for a minute or two before transferring them on a cooling rack.
- Eat warm or cold with any soup, curry, or dip you like!