Friday, October 14, 2011

Sweet Potatoes Rolls/ Straight Dough Method

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I bookmarked this recipe once I read it. Using sweet potatoes as filling in rolls is new to me. Without any hesitate I baked these sweet potatoes rolls once I bought my favourite purple sweet potatoes from market.

Yes it is really delicious! Although is straight dough method the buns are soft and fluffy. Sweetness from the fillings and crumbs make these buns special. For those sweet potatoes lover these buns are good to try.

Adapted and slightly modified from The Kitchen 70's
200g bread flour
50g cake flour
20g sugar
¼ tsp salt
3g yeast (1/2 tsp+1/4 tsp)
30g egg
110ml water/ milk

20g margarine/ butter

(C) Filling
200g mashed sweet potatoes
30g brown sugar
pinch of salt
30g margarine/ butter
1 egg yolk
* Mix the first 4 ingredients till well combine. Lastly add in the yolk and mix well. Set aside.

(D) Topping
30g icing sugar
50g cake flour
40g margarine
* Mix all into crumbs. Keep in fridge for later used.

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide the dough into 2 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the ball into rectangle shape. Spread the 1/2 of the filling evenly on the surface. Roll up like swiss roll. Cut into 8 portions. Repeat the same for the other portion.

4. Place the rolls on 9" greased round pan and leave to rest for 45 minutes.

5. Apply egg wash. Sprinkle the topping evenly on top. (You can keep the leftover topping in deep freezer for future used).

6. Bake at 180C for 15-18 minutes. Remove from mould and cool on wire rack.

I'm submitting this post for The World Bread Day.

Bake Bread for World Bread Day 2011


  1. lovely texture with the purple swirls, I love it!

  2. Looks the bread flour also known as high protein flour?

  3. Ah Tze,
    Thanks. I saw a lot of purple creation in your blog too.

    Thank you. Yes it is called high protein flour too.

  4. i love the look of the topping in this bread!

  5. i love sweet potatoes - bookmarked - thks :)

  6. How long did you knead the dough to get to the smooth and elastic stage?

    1. I do not check the time. It depends on speed and type of machine you used. Just check the dough whenever you think is ready.


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