Sweet Potato Bread Rolls 

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Makes 12 Rolls 

 

Ingredients

200ml milk

200g sweet potato (raw and unpeeled)

450g strong white flour

2 scant teaspoons salt 

10g fast-action dried yeasts

2 tablespoons olive oil 

1 teaspoon honey

2 teaspoons fresh lemon juice

1 egg

 

You will also need

A baking tray, cling film and a pastry brush.

 

Method

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1. In a small saucepan bring the milk to scalding point (this is just before the milk boils). Remove from the heat and cool to blood temperature (about 38°C).

2. Peel and grate the sweet potato.

3. In a bowl, mix the flour, salt, grated sweet potato and yeast. Add the olive oil, honey and lemon juice.

4. Slowly pour enough of the milk to make a soft but not sticky dough. (You might not need to pour in all the milk).

5. Knead for 2-3 minutes on a floured surface. Place the dough into a lightly oiled bowl and cover with lightly oiled clingfilm. Leave to rise until doubled in size, about 40 minutes. 

6. Divide the dough into 12 equal pieces and shape into balls and place on a lightly oiled baking sheet. If your dough is sticky, sprinkle with some flour to make the shaping easier. 

7. Cover with a lightly oiled cling film and leave to prove for 20 minutes in a warm place. To check if the rolls have proven enough, lightly press the dough with your finger. It should only leave a small indentation. Meanwhile, heat the oven to 200°C.

8. In a small bowl, beat the egg and sieve it. Using a pastry brush, lightly brush the rolls with the egg.

9. Bake for 15 minutes, then lower the oven to 190°C and bake until the rolls feel light in weight and sound hollow when tapped on the bottom.

10. Place on a wire rack and leave to cool.

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 These are great as hamburger buns!