Everyone's Favorite! Sweet Potato Finger Rolls
Everyone's Favorite! Sweet Potato Finger Rolls

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, everyone's favorite! sweet potato finger rolls. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sweet Potato Bites with Avocado and Bacon. Sweet potato bites with avocado and bacon are a sweet potato appetizer recipe that is perfect for serving to a crowd. Baked sweet potato slices topped with fresh avocado and crisp bacon.

Everyone's Favorite! Sweet Potato Finger Rolls is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Everyone's Favorite! Sweet Potato Finger Rolls is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have everyone's favorite! sweet potato finger rolls using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Everyone's Favorite! Sweet Potato Finger Rolls:
  1. Get 160 grams Bread (strong) flour
  2. Make ready 40 grams Cake flour
  3. Make ready 20 grams White caster sugar (superfine sugar)
  4. Take 3 grams Dry yeast
  5. Prepare 3 grams Salt
  6. Get 30 grams Egg (beaten … use the leftover for glazing)
  7. Make ready 110 grams Milk
  8. Get 25 grams Margarine
  9. Prepare 100 grams Sweet potato (cooked and peeled)
  10. Take 1 White caster sugar (to adjust the sweetness)
  11. Get 1 Butter (optional)

Follow the steps and tips below, and you'll be on your way to the best dinner rolls ever. Try to cut them into even size. This will bake the sweet potatoes fingers evenly. This soft, tender, homemade vegan sweet potato dinner rolls recipe is a favorite bread recipe for dinner!

Steps to make Everyone's Favorite! Sweet Potato Finger Rolls:
  1. Combine the bread flour and cake flour in a bowl. Add the caster sugar and dry yeast near to you, and add the salt on the far side. Combine 30 g of the egg and milk, then warm up the mixture until it is warm to the touch. Pour it over the yeast.
  2. When it's no longer floury, place the dough onto a counter. Knead the dough for about 10 minutes, pushing it down and out with your palm. When the dough looks glossy, add the margarine and knead some more.
  3. When you add the margarine, the dough will break apart to start with, but it will gradually come together.
  4. Once you have finished kneading, pull the top part of the dough down to the bottom to shape a ball. Seal the bottom and put it back to the bowl.
  5. Cover the bowl with cling film and wet kitchen paper. Let it rise with the oven's proofing function at 40°C for 40 minutes for the first proofing. (In summer, you can let it rise at room temperature.)
  6. Mash the sweet potato with a spoon. I used anno-imo and didn't add anything, but if you add some sugar and butter, add at this point.
  7. After the first proofing, divide the dough into 8 portions. Shape each portion into a ball, firmly seal at the bottom. Cover with cling film and wet kitchen paper, and leave them to rest for 15 minutes.
  8. After 15 minutes, roll the dough out to an oval (rectangle) shape. Spread the sweet potato paste on the front 2/3 of the dough.
  9. Roll it up from the front, and seal the edge and both ends firmly.
  10. Place the dough joint-side up, make a long cut in the center with a scraper, leaving space on the both ends.
  11. Take one end and feed it through the center about 3 times.
  12. Shape the dough nicely and place on a baking tray. Cover with cling film and wet kitchen paper. Let it rise with the oven's proofing function at 40°C for 30 minutes for the second proofing. (In summer, you can let it rise at room temperature.)
  13. After the second proofing, preheat the oven to 190°C. Meanwhile, brush the leftover beaten egg on top of the dough, and sprinkle some black sesame seeds.
  14. Bake in the oven for 17 minutes at 190°C. And it's done! (Adjust the cooking temperature/time depending on your oven.)

Sweet Potato Rolls are perfect for holiday dinners too! Of course, dinner rolls can be made year-round and even frozen for homemade heat-and-serve dinner rolls! Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Turn out on a lightly floured surface. Bring sweet potato and milk to a boil in a small saucepan over medium-high.

So that is going to wrap this up with this special food everyone's favorite! sweet potato finger rolls recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!