Roll With It

Rolling with the new normal doesn't mean it's easy of course. Making good bread rolls has always taken time and patience, so now is a time to discover the meditative powers of kneading and knocking back. I had to share them because eating 12 bread rolls at one sitting is not a goal I plan on scoring.

On a walk-by delivery, I gave some to friends, including those who have recently had a new baby just as lockdown began. In pre-corona days, I had promised them some home-cooked meals so that they could enjoy the early days of staying in... 

Sweet Potato & Pumpkin Seed Rolls

Sweet Potato & Pumpkin Seed Rolls

Ingredients

200g strong white bread flour 75g strong wholemeal flour
7g fast action/easy bake yeast
5g fine salt
100g sweet potato, finely grated
2tbsp balsamic vinegar
75g pumpkin seeds, plus extra for topping
50g feta cheese, crumbled
1 large egg, beaten

Makes 6

 

Method

1. Put the flours, yeast, salt, grated sweet potato, vinegar and 130g warm water in a bowl and mix briefly to combine. Cover and leave for 30 minutes.

2. Add the pumpkin seeds and feta. Knead until the dough is smooth and elastic (that's 5 minutes with a mixer & dough hook or 10 by hand). Put the dough in an oiled bowl and cover with cling film or a tea towel. Allow to rise until double in size - for 60-90 minutes at room temperature.

3. When the dough has risen, divide into 6 equal portions and with floured hands, shape each into a neat ball. Line a baking tray with baking parchment and arrange the dough balls, smooth side up, leaving 4cm between them. Cover with cling film or a tea towel and allow to rise until doubled in size (about 60 minutes).

4. Preheat the oven to 220°C, gas mark 7. When the rolls are doubled in size, glaze them with beaten egg and sprinkle with seeds. Bake for 14 minutes until risen and golden brown. Allow to cool for 20 minutes before eating.

 

 

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