Sweet Potato Dinner Rolls

Sweet potatoes are a rich source of complex carbohydrates, vitamin A, vitamin B5, vitamin B6 and dietary fibre. But honestly speaking how many of us like to eat it? During my childhood, we used to steam and eat it during fasting days and my mom even used to make gulab jamun with it. But after marriage, I have hardly bought sweet potatoes only for the simple reason that hubby and Neha doesn’t like it. So, the best way to

incorporate these was to use it in breads. It makes the bread softer without making any difference in the taste.

I have earlier used potatoes in my bread and believe me they make the bread very soft. Try out a spicy sweet potato crackers recipe from the blog. You can bake sliced sweet potatoes with herbs of your choice and it tastes very good. You can use sweet potatoes in any bread recipe using flours of your choice. In this recipe, I have used equal quantities of while wheat flour and semolina. You can stuff these buns with any filling of your choice. I served these with a spicy restaurant style paneer Burji. Depending upon the kind of yeast you are using, you can increase or decrease the amount mentioned here. I have noticed that as the opened pack of yeast turns older, it gets a bit weaker and hence we need to add a bit more. In case you are using active dry yeast, please use around 1.5 to 2 times of instant yeast mentioned in the recipe.

Ingredients:

• Sweet potato boiled 100-125 gm
• Whole wheat flour 150 gm
• Semolina 150 gm
• Salt to taste
• Instant yeast 3/4-1 tsp
• Brown sugar 1 tsp
• Olive oil 2 tbsp
• Green chilies 2-3
• Garlic powder 1 tsp
• Onion powder 1 tsp
• Coriander leaves 2 sprigs
• Sesame seeds 1 tsp

Method:

• Boil the sweet potato in a steamer or pressure cooker till it’s soft. Remove the skin and mash it finely.
• Take the flours, salt, sugar, instant yeast in a big mixing bowl.
• Add the mashed sweet potato, finely chopped green chilies, garlic and onion powder.
• Add warm water and knead into a smooth and elastic dough for atleast 10-12 minutes.
• Sprinkle some olive oil while kneading. Do not add more dry flour.
• Place the dough in a nicely oiled bowl and cover with a wet cloth.
• Allow the dough to rise and double in size.
• Once the dough is doubled, transfer it onto a counter and punch out the gases. Slowly knead for a minute.
• Divide the dough into equal sized balls and place them in a greased tray or cake tin.

• Apply some water on top and stick sesame seeds.

• Cover the tray/tin with a wet towel and allow these to rise and become puffy.

• Meanwhile preheat the oven at 180-200 degree Celsius for atleast 10 minutes.
• Bake these for 20-25 minutes or till the top appears golden. U can sprinkle some water after 10-15 minutes of baking.
• Remove the tray from the oven and sprinkle some finely chopped coriander leaves.
• Bake again for a minute.
• Remove from the oven and brush with butter or oil.

• Cool it on a wire rack for 5-10 minutes and serve it warm with any spicy curry or Keema or stew or vegetable Kurma.