Monday, October 26, 2009

Sweet potato rolls with onion filling

Being a fan of all kinds of different breads and rolls I experiment quite a lot and try out new things often. I made this recipe a while ago for the first time and have since tried to perfect it, since S. likes it a lot. The last time it came out really good, so I can share it now with you. Wishing all a very nice day!!!

Makes 5-6 rolls.

For the dough:
- 1 large sweet potato, peeled and cubed
- 1 Tsp. salt
- 3 ½ cups unbleached white flour
- 2 Tsp. active-dry yeast
For the filling:
- 1 large onion, chopped
- 1 Tbsp. olive oil
- 1 Tsp. cumin seeds
- 1 Tsp. garam masala
- Salt to taste
- 2 Tbsp. chopped Italian parsley
- little olive oil and dried oregano for topping


Place sweet potato along with 1 ½ cups water and salt in a small pot and boil until soft. Transfer to a large bowl and mash to a puree. Wait until lukewarm. Mix flour with yeast and add step by step to the sweet potato. Knead until you have a smooth dough. Cover the bowl and leave in a warm place until dough has doubled in size.
In the meantime prepare the filling. Heat olive oil in a skillet and add cumin seeds. When they pop, add onions. Fry until translucent and soft. Add salt and garam masala. Mix well and add parsley.
Preheat oven to 400 F and line a baking sheet with parchment paper.
Knead dough well again. It will be a bit sticky. If too sticky add a little flour. Divide the dough into 5-6 portions and shape into balls. Flatten the balls and place about 1 Tbsp.of the filling in the centre. Cover with all sides and form again into a ball. (For this it will be helpful if the dough is still a bit sticky) Place onto the baking sheet. Brush some olive oil on top and sprinkle with some oregano. Bake for about 15-20 minutes. Let cool on a wire rack.
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