International Lifestyle Magazine Issue 51 - Page 89

To Make Twelve Rolls You will need:1 large sweet potato 225g strong white flour 1 Teaspoon of easy blend dried yeast Pinch of ground nutmeg Pinch of cumin seeds Tablespoon of pumpkin seeds 1 Teaspoon of runny honey 200ml of lukewarm milk (or water) Coconut Oil for greasing the baking sheet. Extra seeds for topping, including cumin, pumpkin, sesame or your favourites. To Make First thing is to cook the potato in plenty of boiling water for around 45 minutes or until it is very tender and then put it to onside to cool, still in the water. Now sift the flour into a large bowl, add the yeast, ground nutmeg, pumpkin and cumin seeds and give it all a good stir. Mix the honey and milk together (or water) drain the potato and peel the skin and then mash it the potato flesh and add this to your flour mixture along with the honey and milk. Use your hands to bring it all together and knead it for five minutes on a floured board or table. Now place the dough in a bowl and cover with a damp cloth and leave it to raise for about 30 minutes. Now turn the dough out and knock out the air and give it a quick knead and then divide the dough into 12 pieces and shape into rounds or squares or whatever you fancy! Place the rolls onto a greased baking sheet and then on top of each roll add some of your favourite seeds, brush with a little warm water and then add the seeds to the top of the rolls, I like to mix these up and do four pumpkin, four sesame and four cumin but add your favourites! Now heat the oven to 220 / Gas 7 Cover again and leave to rise for about 30 minutes and then place in the oven for 10 minutes or until hollow when tapped on the bottom! Serve warm with a selection of cheeses or anything you fancy! You can get all your ingredients from