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.
.
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 :)
ReplyDeleteI 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.
ReplyDeleteSo beautiful I won't want to eat them!!
ReplyDeleteSoft and fluffy rills. I love all ur bread recipes...
ReplyDeleteGreat going Binu :)
ReplyDeleteHi dear... This recipe looks yum.. i want to try it. But i have a question.. instead of sugar if i want to use jaggery powder, what would be the measurements? Also for active dry yeast also same measurements as the recipe?
ReplyDeleteHello Padamshree, use the same amount of jaggery for the recipe. You may also use the same amount of active dry yeast. Happy Baking!
DeleteHello, Can we use whole wheat flour instead of all purpose flour?
ReplyDelete