Sweet potato and pumpkin seed rolls

Name: Sweet potato and pumpkin seed rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 200 g strong white bread flour; 75 g strong wholemeal flour; 7 g sachet fast action/ easy bake yeast; 5 g fine salt; 100 g sweet potato, finely grated; 2 tbsp balsamic vinegar; 75 g pumpkin seeds, plus extra for topping; 50 g feta cheese, crumbled; 1 large egg, beaten

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Makes6
CourseAccompaniment
Prepare20 mins
Cook15 mins
Total time35 mins
Plusstanding and proving

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Ingredients

200g strong white bread flour
75g strong wholemeal flour
7g sachet fast action/ easy bake yeast
5g fine salt
100g sweet potato, finely grated
2 tbsp balsamic vinegar
75g pumpkin seeds, plus extra for topping
50g feta cheese, crumbled
1 large egg, beaten

Method

Put the flours, yeast, salt, grated sweet potato, vinegar and 130g warm water in a bowl (or freestanding mixer with dough hook) and mix briefly to combine. Cover and leave for 30 minutes to allow the wholemeal flour to start breaking down. Add the pumpkin seeds and feta; knead until the dough is smooth and elastic (about 5 minutes in a mixer on medium speed or 10 minutes by hand). Put the dough in an oiled mixing bowl. Cover with cling film or a tea towel; allow to rise until doubled in size (1 hour-1 hour 30 minutes at room temperature).
When the dough has risen, divide into 6 equal portions (I weigh the dough then divide it by 6 to work out much each should be). With floured hands, shape each into a neat ball (flatten the dough slightly, then bring the edges into the centre and roll into a tight ball – see page 95 for a step-by-step guide). Line a baking tray with baking parchment then arrange the dough balls on it, smooth side up, leaving 4cm between each. Cover loosely with cling film or a tea towel and allow to rise until doubled in size (about 1 hour at room temperature).
Preheat the oven to 220˚C, gas mark 7. When the rolls have doubled in size, glaze them with the beaten egg and sprinkle with some pumpkin seeds. Bake for 15 minutes, until risen and golden brown. Allow to cool for at least 20 minutes before digging in.