Purple Sweet Potato and Whole Wheat Bread Roll

Ingredients

• 2 ¼ cups bread flour
• 1 ½ cups cooked and mashed purple sweet potatoes
• ¾ cup whole wheat flour
• ¾ cup cake flour
• 2 eggs
• 6 tablespoons brown sugar
• 5 ½ tablespoons butter, melted
• 2 tablespoons milk powder
• 2 ½ teaspoons instant dry yeast
• ½ teaspoon salt

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!