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 www.steenbergs.co.uk

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