– KEEP 150ml (2/3 cup) of the sweet potato cooking water
– 60g (2oz) unsweetened Apple Sauce
– 20g (0.7oz) fresh yeast
…or 7g (1/4 oz) sachet easy-blend dried yeast
– 350g (12oz / 3 cups) unbleached white bread flour
– 115g (4oz / 1 cup) wholemeal bread flour, plus extra for sprinkling
– 2 tsp salt
– 2 tbsp (25g / 1oz) butter
– vegetable oil
200g (8oz) sweet potato
…Peeled and diced. Add to boiling water and cook until tender.
Drain and keep 150ml (2/3 cup) of the cooking water.
Mash and leave to cool
Take 60g (2oz) unsweetened apple sauce
…And combine the apple sauce with the sweet potato
Mix the bread flours, salt (and yeast if using dried yeast) into a large bowl. Then rub in the 2 tbsp butter.
If using fresh yeast, break it up into a measuring jug
Heat the 150ml (2/3 cup) of sweet potato cooking water to lukewarm
…Add the liquid to the yeast a little at a time
Stirring to see that all the yeast is gradually dissolved.
Pour in all the remaining cooking water.
Stir the liquid yeast into the sweet potato and apple. Make a well in the centre of the flour mix and pour it in.
Combine the ingredients, by hand or with a food processor.
Tip out the dough onto a lightly floured surface and knead for 8-10 minutes.
To knead: Use the palm of your hand to stretch out a section of the dough, as far as you can stretch it without intentionally breaking it off.
Loosely clench the end of the outstretched dough and pull it back into the centre…
As it comes back to the centre, push the outstretched dough gently but firmly down into the dough beneath…
Repeat this process: Stretching out, clenching and pulling the dough back into the centre…
As you repeat, you’ll feel the consistency of the dough changing. Continue for the 8-10 minutes.
…Until you have a smooth, elastic dough, rub 1 tbsp vegetable oil into the large bowl, and place the dough in it. Cover with lightly oiled clear film…
Leave the dough in a warm place to rise for about 1 1/2 hours, or overnight in the fridge.
Once the dough has doubled in size (or in the morning if left overnight), clench your fist…
And literally punch the dough down.
Punch down the whole dough, pushing out all the air.
Tip out the dough onto a lightly floured surface
Using a sharp knife, divide the dough into 16 pieces.
Form each piece into a slightly flattened roll.
Take the ones you want to bake and place them on a lightly oiled baking tray
Cover with lightly oiled clear film.
Place any you don’t want to bake immediately into a freezer bag…
Seal and freeze (see below about how to bake these another day)
Leave the baking tray in a warm place for about 30 minutes or until the dough rolls have doubled in size.
Heat the oven to 210C / 410F
Using a sharp knife, slash the top with 4 diagonal cuts to make a criss-cross effect.
Bake for 13-15 minutes, or until golden…
And sounding hollow when tapped on the base.
Transfer to a wire rack to cool.
Add your favorite toppings
So, what about the bread in the freezer bags?
Why eat bread baked yesterday, when you can have fresh baked rolls every morning without any effort? Freezing the bread rolls before their second rise means that anytime you fancy fresh bread for breakfast, you can put them into the fridge to defrost and rise overnight, then pop them straight into the oven for 13-15 minutes once you get up in the morning.
That means your house is smelling delicious and everyone gets to wake up to a hotel worthy breakfast 🙂
Hi, i'm Steph, blogger and mama to three. When I'm not writing about family life and food, I'm passionate about social media strategies, entrepreneurship, chocolate and church.
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