Light & Crispy Sweet Potato Rolls

Since Spring is in full swing, I thought of making something for a lazy warm weekend. However, it doesn’t look like the weather’s letting up! So, while it’s still feeling a bit like winter, the bready goodness of these crispy sweet potato rolls is comforting enough. Especially with a little bit of cheese and loads of butter!

Crispy Sweet Potato Rolls with Herby Toppers

Makes 12 buns

Ingredients:

3 cups Bread Flour
¾ cup Sweet Potato (cooked & mashed)
½ cup Coconut Flour *
1 Egg
½ cup Warm Water (not too hot)
1 tbsp Sugar
2 tbsp Coconut Sugar**
10g Yeast Sachet (active or instant)
½ tsp Salt
Extra Flour for kneading (I used 1/2 cup)
Olive Oil for coating
Toppers:
Fresh herbs like organum, thyme and parsley
Sea Salt
Butter, always butter

* You can substitute the coconut flour with more bread flour and add another egg. Coconut flour gives a fluffiness to the bread.
** You can also use brown sugar. Coconut sugar has a lovely treacly taste that I like.

How to Make Crispy Sweet Potato Rolls:

Combine the white sugar, yeast and warm water and leave until bubbly (about 5 minutes).***
Blend in mashed sweet potato, coconut sugar, and egg.
Add in the coconut flour, bread flour, and salt. Mix slowly until it just comes together. You can use an electric mixer or spoon. The dough shouldn’t be too sticky, so add more flour if you need to. I added about half a cup extra.
Dust a clean surface with flour, flour your hands and place the dough in the centre.
Knead the dough for roughly 5 minutes. Yay for elbow grease!
Lightly oil a bowl, put the ball of dough inside and cover it with a damp cloth.
Leave to proof for 1 hour. In the meanwhile, butter a baking tray.
Set the oven at 180°C.
Give the dough a last quick knead and roll into small balls and place onto the baking tray.
Arrange a variety of herbs on top of the rolls and sprinkle with coarse sea salt.
Place in the oven and bake for 20 – 30 minutes until a knife comes out clean.