“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Friday, 27 December 2013

Sweet Potato Rolls



Adding fruits and veggies to breads adds a lot to the taste and increases its nutritive value too. Sweet potatoes are in season and market is full of them. Sweet potatoes make a wonderful addition to breads. Its natural sweetness enhances the taste. It makes the breads a bit dense but adds natural sweetness and also loads of nutrients.
Sweet potatoes also commonly known as yams are the nutritional powerhouses that add several important components to the diet. Sweet potatoes have high fiber content. They are rich in Vitamin E and contain high amounts of Potassium. This makes them good for heart. Sweet potatoes are rich in Beta-carotene, which is an important antioxidant. Sweet potatoes are rich in Manganese, Vitamin C and Vitamin E.
I made sweet potato rolls yesterday. The warmth of spices and sweetness of sweet potatoes make them just the right choice for breakfast or a good accompaniment to the afternoon tea. Enjoy them with a generous drizzle of honey, or slather some butter and enjoy with hot tea.


Sweet Potato rolls
Adapted from The fresh loaf
This is how I made sweet potato rolls
Ingredients
3 cups all purpose flour
1 sweet potato steamed and mashed
1 cup milk
½ cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon powder
¼ teaspoon nutmeg grated
2 teaspoons instant dry yeast
Method
Mash sweet potatoes. Add sugar and milk to make a paste.
Whisk together 2 cups all purpose flour, salt cinnamon powder, nutmeg powder and yeast.
Add this is sweet potato paste. Mix well.
Add more flour from the remaining one cup flour and knead. Keep adding flour till you get manageable dough. Knead till soft and supple.
Transfer dough to an oiled bowl. Turn the dough to coat it with oil from all sides. Cover and let it rise for 1 hour.
Punch the dough, divide into 16 to 18 pieces, and shape into rolls. Place them in a greased baking tray. Cover and allow them to rise for 1 hour or till double in size.
Bake in a preheated oven at 190 degrees C for 20 to 25 minutes or till well browned.
Remove from the oven, place on the rack to cool. Brush the top of the hot rolls with some butter.

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4 comments:

  1. I am saving all of the bready recipes that you are sharing with us for when it cools down a bit here and for when Brunhilda is active 24/7. I plan on baking and perfecting a lot of breads this year over our autumn and winter period. I would imagine these rolls would lend themselves to all sorts of delicious additions like chopped walnuts, raisins or dates, even apple chunks would be delicious in them and you could serve them for breakfast or with soup...perfect multifunctional healthy and delicious rolls. Thankyou for the excellent share Namita :)

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  2. I have missed on a whole lot of lovely posts and am trying to catch up with each of them now. These rolls look amazing and to know the healthy ingredient in it doubles the joy. You make them sound so simple.

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  3. So beautiful I won't want to eat them!!

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  4. Soft and fluffy rills. I love all ur bread recipes...

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