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Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 16 |
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Delicious fluffy yet heavy sweet potato rolls. The whole wheat flour and oat bran add extra fibre without being obvious because of the peach/orangey color of these buns. Perfect for breakfast, brunch, or snack. In North America, sweet potatoes are often called yams. Yams -a tuberous starchy vegetable that is a staple in Africa. Recipe from Peak of the Market. Ingredients:
3 cups whole wheat flour |
1 1/2 cups all-purpose flour |
1/2 cup oat bran |
1/4 cup skim milk powder |
2 tablespoons orange zest, grated |
1/8 teaspoon salt |
3/4 cup raisins, washed and dried or 3/4 cup currants |
1 (8 g) package instant quick-rising yeast (or 2 1/4 tsp if you buy yeast in bulk) |
3/4 cup sweet potato, cooked and mashed, reserve cooking liquid |
1/4 cup margarine, melted or 1/4 cup butter |
1/4 cup liquid honey |
1 cup sweet potato water, from cooking |
2 eggs, lightly beaten |
Directions:
1. In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
2. In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
3. Stir mixture and eggs into dry ingredients.
4. Stir in enough remaining whole wheat flour to make a soft dough.
5. Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
6. With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
7. Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
8. Bake in preheated 375°F oven for 15 minutes or until golden brown.
9. Makes 16 rolls.
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