Wednesday, November 21, 2018
Sweet Potato Rolls - Phase 3
Sweet Potato Rolls
Makes 32 standard grain servings
3/4 cups warm water
1 packet yeast
1 cup cooked and mashed sweet potato
1 cup almond or cashew milk
1/4 cup vegan butter
2 tsp sea salt
2 3/4 cups sprouted wheat flour
1/4 cup tapioca flour
1 cup oat or sorghum flour
Mix yeast and water in a large bowl until yeast is dissolved. Add sweet potato, milk, vegan butter, xylitol and salt. Stir well. Add flours and stir to combine. Dough will be sticky and shaggy.
Cover with clean towel. Let stand in warm place until doubled in bulk. This could be 2 hours or it may be 5 hours. You can use dough right away but it will be easier to use if it is cold (put in fridge for a couple of hours).
Heat oven to 400 degrees. Line your baking sheets with silicone mats or parchment paper.
Sprinkle counter with a bit of sprouted wheat flour. Turn out dough and sprinkle more flour on top. Knead into a ball, then roll into a log about 2-3 inches in diameter. Cut the log in half and each piece in half until you have 32 pieces.
Roll each piece into a ball and place about 2 inches apart on prepared baking sheets. Cover with towel and let rise again, until doubled.
Bake for 15-25 minutes, until they are puffed and toasted brown.
Brush with melted vegan butter as soon as they come out of the oven.