These soft and fluffy bread rolls are packed with the natural sweetness and vibrant color of purple sweet potatoes. Perfect for a healthy snack or a unique addition to your meal, they’re both delicious and nutritious.
In a large bowl, combine the bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt. Stir everything together until the dough just starts to come together. If it feels too dry, add a little more water. Turn the dough out onto a lightly floured surface and knead it for about 6 to 8 minutes, until it’s smooth and elastic.
Lightly oil a clean bowl and place the dough inside. Cover it with plastic wrap or a damp towel, then find a warm spot to let it rise. It should take about an hour to double in size.
Once the dough has risen, gently punch it down and divide it into 16 equal pieces. Roll each piece into a smooth ball and place them on greased baking sheets. Cover the dough balls again and let them rise for another 40 minutes, until they puff up nicely.
While the dough is rising, preheat your oven to 350°F (175°C). When the rolls have doubled in size, remove the cover and pop them into the oven. Bake for 12 to 15 minutes, or until the tops turn a lovely golden brown. Enjoy!
- Make sure the sweet potatoes are well mashed and cooled before mixing to avoid affecting the dough’s rise.
- Use warm water or milk to activate the yeast properly for a fluffy texture.
- Allow enough time for the dough to rise fully; this ensures a soft and airy bread roll.
This bread roll combines the natural sweetness of purple sweet potatoes with the wholesome goodness of whole wheat. It offers a beautiful color, a soft texture, and extra nutrients, making it a tasty and healthy choice for any meal.
Enjoy these rolls fresh with a spread of butter, honey, or cream cheese. They also pair well with soups, salads, or can be used as a base for sandwiches, adding a colorful and nutritious twist.
Store the rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag and thaw at room temperature before reheating gently.
