These bread rolls are so delicious because they are light but crispy and have an original hint sweetness given by the sweet-potato and the crunch from the pumpkin seeds. Topped with tomatoes in olive and garlic, mozzarella, pesto and oregano, these are a delicious and different lunch alternative to a sandwich.
This recipe is from Waitrose.
To make a great lunch, add on tomatoes in garlic and olive oil, mozzarella, pesto, oregano, salt and pepper.
Ingredients:
100 g sweet potato, peeled and grated
200 g strong white bread flour
130 ml warm water
75 g strong wholemeal flour
5 g salt
7 g yeast
1 tablespoon of balsamic vinegar
1 egg beaten
pumpkin seeds
Recipe:
Place all the ingredients (minus the egg and pumpkin seeds) in the bowl of a stand mixer fitted with a dough hook. Mix until combined and then knead for 5 minutes until the dough comes off the sides of the bowl and is springy to the touch.
Cover the bowls with a tea towel and leave to rise for 2 hours in a warm place.
Punch the risen dough and then divide the dough into 6 balls. Knead in a handful of pumpkin seeds.
Brush on the egg wash and sprinkle some pumpkin seeds on the top.
Bake in the oven pre-heated at 220°C for 15 minutes and then leave to cool on a wire rack.
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